Monday, March 4, 2013

Filet of Beef Crostini

This crostini is a perfect, elegant bite to serve with a hearty glass of red wine. I purchased a super-thin filet so it was fairly inexpensive and also worked well with the bite-size crostini. You won't need all of the brie for this recipe, but you can also serve that on its own with crackers later.

Ingredients (makes 12 crostini)
* 1 6 oz. filet mignon
* 1 c. arugula
* 1 tsp. balsamic vinegar
* 4 tbsp. olive oil, divided
* 1 (8 oz) block slicing brie (I found this at Trader Joe's)
* prepared Crostini (if you can't find these, thinly slice a baguette, drizzle lightly with olive oil and toast in the oven at 425 for 8-10 minutes until crisp)

Set the brie out at room temperature to soften.  Heat 2 tbsp. olive oil in a saute pan over medium high heat.  Pat the steak dry with a paper towel and add it to the pan.  Sear for 3 minutes on each side for medium rare (this was a super thin filet, a thicker cut will take longer).  Remove from the pan and wrap tightly in tin foil.  Meanwhile, whisk together balsamic vinegar and remaining 2 tbsp. olive oil in a bowl.  Add the arugula and toss to coat. To assemble the crostini, top with a thin slice of brie, a bit of arugula (I roughly chopped it first), and a thin slice of filet.  Sprinkle with salt and pepper and serve at room temperature.

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