Filet Rossini Crostini
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 I used pork/chicken liver
- 1 shallot minced
- 1 cup red wine I used cabernet sauvignon
- 2 cups demi glace
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Olive oil to fry the bread in
- Black truffle to taste
- Chives to taste
- Parsley to taste
Instructions
- First, brush some mayo on the filets and add a generous amount of salt. Preheat your pan on high for 2 minutes, lower heat to medium high and sear the filets for 5-6 minutes per side depending on thickness, or until 130F.
- Secondly, let steaks rest for as long as you cooked them.
- Then, in the same pan add your shallots, red wine and balsamic. Reduce by half on medium. Add in demi-glacé 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.
- Lastly, spread pâté onto the bread, add the steak, sauce, herbs, black pepper and truffle on top of the bread.
Nutrition
Calories: 2940kcal, Carbohydrates: 312g, Protein: 243g, Fat: 48g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 1315mg, Sodium: 11897mg, Potassium: 2234mg, Fiber: 8g, Sugar: 66g, Vitamin A: 70313IU, Vitamin C: 12mg, Calcium: 484mg, Iron: 99mg
Nutrition information is automatically calculated, so should only be used as an approximation.