If you've dined at Golden Hour, you'll know that fresh, seasonal fare takes the spotlight. The restaurant is the most recently opened concept from Chef Jacob Sessoms, who also owns local favorites Table and All Day Darling.

But now, you can savor Golden Hour's delicious dishes from the comfort of your home. Try cheffing up Sessoms' recipe for Carpaccio Tartine — which you can find now on the restaurant's spring menu — in your own home kitchen.

This recipe makes eight servings, so it's perfect for your next dinner party — but you can easily halve it if you're feeding a smaller crowd. Now, let's get cooking.

For the Beef

Ingredients:

2 pounds beef tenderloin or eye of round
Salt
Pepper

Instructions:

Aggressively rub beef with lots of salt and pepper.
Allow it to cure overnight.
Rub excess seasoning from beef.
Sear in a very hot cast iron pan on all sides.
1. You are only searing the outside; do not allow it to stay on the heat more than a few moments per side.
Chill the beef for several hours or overnight.
Using a large chefs knife, cut beef into very thin slices.

For the Mushroom Pickle Relish

Ingredients:

2 pounds cultivated mushrooms (miatake, oyster, and/or shitake)
1 onion, minced
1 shallot, minced
3 cloves garlic, sliced
1/2 cup extra virgin olive oil
1 teaspoon tamari
4 tablespoons rice wine vinaigrette
6 tablespoons white balsamic vinaigrette
1 tablespoon maple syrup
2 tablespoons miso
1 tablespoon fresh thyme

Instructions:

Saute mushrooms, onion, shallot, and garlic in the olive oil until all are soft and beginning to brown.
Add the remaining ingredients.
Bring the mixture to a very low simmer for 5 minutes.
Chill the relish.

To Serve

Ingredients:

Baguette
1/2 pound frozen, smoked blue cheese

Instructions:

Slice a baguette into half-inch thick slices.
Fry the bread in butter until golden and crispy.
Spoon a little mushroom relish on toast.
Add a slice or two of beef.
Finish by micro-plane grating some frozen blue cheese across the top.