This recipe is inspired by a sandwich I once had at a local restaurant. The restaurant is gone, so I had to recreate it's deliciousness, but with my own twist on it.
Makes 20-24 Canapés
Takes 1 Hour
Ingredients:
Crostinis:
1 Multi Grain Baguette
2 Tablespoons Olive Oil
1-2 Teaspoons of Onion Powder
Horseradish Cream:
1-3 Tablespoons of Prepared Horseradish (mine was from my garden and prepared by my husband. If you are interested in this, here is a link on how to do so, but he did not add salt.
http://gardenofeatingblog.blogspot.com/2008/04/bitter-herb-preparing-fresh-horseradish.html)
1/2 Cup Mayonnaise
2 Tablespoons Sour Cream
Salt & White Pepper to taste
2 Cups of Baby Arugula Leaves, do not pack tightly or you will crush the leaves and they will look bad for your presentation.
1/2 lb. of Filet Mignon
1 Tablespoon Olive Oil
Salt & Pepper to season
To Make:
Remove filet from refrigerator and let rest to room temperature. Brush both sides with olive oil and season with salt and pepper.
Prepare horseradish cream by mixing all 3 ingredients in a small bowl, adding horseradish a tablespoon at a time to test the kick of the horseradish because it is hot. When you have reach the desired heat add salt and white pepper to taste. Place cream in a piping bag or ziplock bag and refrigerate while preparing the rest of the ingredients.
Set oven to broil and place skillet in oven to pre-heat. Slice baguette into pieces just over 1/4" thick. Place all slices on a baking sheet and brush with olive oil and lightly sprinkle with onion powder. Remove skillet and place on stove top, handling with care, and broil slices of baguette until golden brown (about 5 min. , but check every minute to be safe, all ovens are different). Turn stove top to high heat. Make sure skillet is very hot and while slices of baguette are browning, brown all sides of filets in the skillet. Should take about 30 seconds per side.
Remove crostinis from oven and place filet in skillet into the oven. 2 minutes per side for medium rare and 3 minutes per side for medium. When finished, remove skillet, tent with foil and let rest for 10 minutes. Cut filet in half and then cut into slices 1/4" thick. Ending up with piece that are close to 1"x1"x1/4"ish.
If horseradish cream is not in a piping bag, cut the tip (1/4") off of the bottom corner of the ziplock bag. Place 3-5 baby arugula leaves on prepared crostini, pipe/squeeze 1 tablespoon of cream on top of arugula and then top with a slice of filet. Serve at room temperature.
Enjoy
Until Next Time,
Blair
