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Filet Rossini Crostini… All the elements of it but in appetizer form…well sort of all the elements, I used pâté instead of foie gras and made a red wine demi glace reduction instead of the traditional madeira one❤️

Recipe Tip

If you don’t have demi glace, you can sub for beef stock/broth that has been reduced quite a bit. You can always just finish it off with a pat of butter to mimic the richness of the demi. If you don’t have truffle you can do truffle salt. Adding mayo to the filet isn’t a must but I like the results.

Filet Rossini Crostini

By Nadia Aidi
Filet Rossini Crostini… All the elements of it but in appetizer form…well sort of all the elements, I used pâté instead of foie gras and made a red wine demi glace reduction instead of the traditional madeira one❤️

Ingredients 

  • 8 oz tenderloin using the hair dryer on cool will draw out moisture resulting in a harder sear, but also that is why we rub mayo on it)
  • Mayo, enough to get a thin layer on the tenderloin
  • 10-12 slices of baguette
  • 8 oz pâté of choice, I used pork/chicken liver
  • 1 shallot, minced
  • 1 cup red wine, I used cab
  • 2 cups demi glace
  • 2 tbsp balsamic vinegar
  • Salt & pepper to taste
  • Olive oil to fry the bread in
  • Black truffle to taste
  • Chives & parsley to taste

Directions 

  • Brush some mayo on the filets and add a generous amount of salt. Preheat your pan on high for 2 min, lower heat to medium high and sear the filets for 5-6 min per side depending on thickness. or until 130F
  • Let steaks rest for as long as you cooked them
  • In the same pan add your shallots, red wine and balsamic. Reduce by half on medium. Add in demi and cook until it thickens and it coats the back of a spoon and it is quite reduced
  • Fry one side of the baguette with plenty of olive oil
  • Spread pâté onto the bread, add the steak, sauce, herbs, black pepper and truffle on top of the bread

Nutrition information is automatically calculated, so should only be used as an approximation.

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