Ready In:

About an hour

Good For:


Beef and Onion Tarte Tatin

  • 1/4 c butter

  • ½ c fresh grated Parmesan

  • 1 lb beef (flat iron steak is a good choice!), cut into cubes

  • 1 tbsp rosemary

  • 2 cloves garlic, minced

  • 10 small onions (enough to cover the bottom of the pan you use) peeled, ends trimmed, then cut into halves horizontally

  • ¾ tsp salt

  • 2 tbsp balsamic vinegar

  • ½ oz brandy or port (optional)

  • Pre-made frozen puff pastry, thawed (a piece large enough to cover the top of the pan you use)

  • 5 fresh basil leaves, chiffonade

  • Fresh grated Parmesan to garnish

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • Drizzle of olive oil & balsamic to dress the salads

  • Sprinkle of fennel powder to top the salads

Step by Step Instructions

Step 1

Melt a bit of butter in a large, heavy cast iron pan over medium high heat and sear the beef on both sides (about 2 minutes per side) then remove the beef from the pan and set aside.

Step 2

Melt ½ c butter in the same pan and lower the heat to medium. Add the garlic, Rosemary, salt, and pepper. Sauté a few minutes then add onions, arranging them cut side down to cover the bottom of the pan. Let onions cook for 10 to 15 minutes on one side only until they begin to soften and caramelize on the bottom, then add the balsamic and port (optional), give the pan a good shake to mix things around, then cook until the sauce thickens and has a syrupy consistency – about 5 minutes.

Step 3

Scatter the beef cubes over the onions along with ½ c Parmesan and place the puff pastry overtop making sure that everything is covered, and the pastry is tucked in on the sides.

Pop the pan into the oven and bake for 20- 25 minutes. When the tarte is done let it rest on the stove top for 5 minutes.

Step 4

To remove the tarte from the pan, place a plate or cutting board larger than the pan over the top of the pan, carefully flip them over together and ease the pan gently away from the plate.

Once out of the pan cut the tarte into 4 pieces, garnish with fresh basil and parmesan, and serve over 4 plates.

Share the salad greens alongside the tarte, scatter with cherry tomatoes, drizzle with olive oil and balsamic, and sprinkle with a little fennel powder, then sit down and enjoy the very fancy (but super easy) and delicious dinner that you have prepared!

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