Posted By Michelle on December 8, 2008

We throw an annual Holiday party every year.

The inside of our home looks like Santa and his elves puked up a winter wonderland, Christmas lights drape the home, A Christmas Story is on permanent repeat on the TV and Sinatra, Bing, and an amazingly depressing and creepy Judy Garland blare from the iPod with the traditional Happy Holiday’s Y’all by Robert Earl Keen intermittently breaking up the classics. How can you not have a good time when hearing:

There is a Barbie doll in the gravy boat up on mom’s TV set
An angel made of Styrofoam holds Rita’s cigarette
Santa waves an empty beer in his plastic hand
Everyone is here again,
It’s Christmastime again

(Hear the full version of Happy Holidays Y’all here @ Rhapsody.com. The entire album kicks butt. Just buy it.)

We ask our guests bring two things. One, whatever it is they are drinking (we’d love to supply a full bar but times are tight and they are getting free food) and two, a White Elephant gift.

If you are not familiar with the White Elephant gift party, you should be. It can very well be the most fun you’ve ever had. We throw a twist to our guests and ask that all gifts must be something someone has given to you as a gift before. We have all gotten the free knife sets sent in an empty Omaha Steaks box from dear old Dad, or make-up brushes from the free gift-with-purchase from Great Aunt Rose, or “natural” potpourri filled recycled Lucite hearts from your cousin Mary Beth who joined a commune back in the nineties. And yes, these were all real white elephant gifts at one point. It’s a crap bonanza, where one can take a chance at a mystery gift under the tree, or steal someone else’s craptastic find. The hilarity of the exchange will be talked about until the next year’s party, when “It” officially is “On”.  Suddenly, you begin begging old relatives and friends for the ultimate exchange gift.

After our we and our guests have cramped our abdomen muscles from laughter, we break out the buffet. With our meager little budget, we somehow manage to create masterpieces. Hands down, the most popular is the Seared Beef Sirloin Crostini with Red Onion Marmalade and Horseradish Cream. There’s something about red meat on a free buffet. It will be eaten even in a room filled with vegetarians. Or, maybe it’s because it’s just that good.

A little tart, a little sweet, a little spice and super tender robust beef served on little toasted bread rounds. Pretty to look at and even better to eat.

You can make everything a day ahead, except for the beef. That should be seared off just before the guests arrive. Use a cookie cutter to make cute little circles instead of the standard sliced baguette. It makes it a little bit more special.

Oh, and Happy Holidays Y’all! Share with us your party delights and holiday traditions, we love your stories!

Seared Beef Sirloin Crostini with Red Onion Marmalade and Horseradish Cream
Serves 6-8

Beef and Crostini

1 lb petit sirloin filet
1 loaf of your favorite bread
1 tsp canola oil
1 tbsp olive oil
salt and pepper to taste

Red Onion Marmalade

1 red onion, thinly sliced
¼ cup red wine
¼ cup red wine vinegar
2 tbsp sugar
1 tsp canola oil
salt and pepper to taste

Horseradish Cream

½ cup crème fraiche (or sour cream, in a pinch)
1 tsp freshly grated horseradish (or 1 tbsp. of the prepared stuff)
salt and pepper to taste.

Start by cutting the bread, either into slices, or use a cookie cutter to make rounds, if you want to be fancy. Brush each slice with a little olive oil and place on a baking sheet in a 350 degree oven until toasted. About 20 minutes.

For the marmalade, heat the canola oil in a sauté pan over medium heat and add the red onion. Saute for 4-5 minutes, until the onions soften, then add the sugar and stir well. Add the vinegar and cook for 2-3 minutes, until the liquid has cooked down to a glaze. Add the red wine and repeat. Season with salt and pepper and set aside to cool for a few minutes.

For the horseradish cream, combine the horseradish and the crème fraiche (or sour cream) in a bowl and season with salt and pepper. We put the finished cream into a $.50 squeeze bottle when it’s done, just to make life easier when assembling.

For the beef, remove it from the refrigerator 15 minutes before cooking, then season with salt and pepper. Heat the canola oil in a sauté pan over medium heat and sear the beef for 2 minutes on each side. Remove from the pan and let the beef rest for 5 minutes.

To assemble, place a dollop of red onion marmalade on each crostini. Thinly slice the beef and place one piece on top of the marmalade. Add a dollop of the cream on top of the slice beef, and garnish with a little bit of chive.

Categories: American Cuisine, Appetizers, Beef, Budget Recipes, Holiday, Super Fast Recipes
Tags: beef appetizers, christmas appetizers, christmas food, happy holidays y'all, holiday hor d'oeuvres, holiday party, holiday party food