Bite Size Peppercorn crusted filet mignon on toasted bread with St. Andre and mushroom red wine reduction

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Rating: 2.5/5 (15 votes cast)
St. Andre
8-10
20 mins
20 mins
Ingredients
  • 1 ea. Baguette
  • 2 oz. Olive oil
  • 1 Tbsp. Vegetable oil
  • 8 oz. Filet Mignon
  • 2 Tbsp. Peppercorn trio (cracked)
  • 2 Tbsp. butter
  • 1 C Red wine
  • 4 oz. White mushrooms sliced
  • 1 ea. Shallot (minced)
  • 8 oz. St. Andre
Instructions
  1. Pre heat oven to 400°F
  2. Cut baguette into 4 inch X ¼ inch pieces
  3. Brush each piece with olive oil
  4. Place in the oven and toast until golden brown and crispy
  5. Remove from oven and set aside
  6. Heat large sauté pan over high heat with vegetable oil
  7. Season filet mignon liberally with cracked peppercorns
  8. Sear filet very quickly on all sides
  9. Remove from pan and refrigerate immediately
  10. Let pan cool slightly and wipe any excess peppercorns
  11. Place pan back on heat and melt butter
  12. Add minced shallots and sauté for 2 minutes
  13. Add sliced mushrooms
  14. When mushrooms are cooked remove 20 slices and set aside
  15. Add red wine to pan and reduce to 1/3 or desired consistency keep warm when reduction is complete
  16. To assemble place a teaspoon of reduction with mushrooms on top side of each toasted baguette.
  17. Remove filet from the refrigerator and slice thin top the prepared toast with slices of filet
  18. Top each piece with a slice of St Andre and garnish with the reserved sliced mushrooms and serve

 

Bite Size Peppercorn crusted filet mignon on toasted bread with St. Andre and mushroom red wine reduction, 2.5 out of 5 based on 15 ratings

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