Pan-Seared Filet Crostini with Blue Cheese Horseradish Cream
Ingredients:
For the Blue Cheese Horseradish Cream:
- 1 cup sour cream
- ¼ cup crumbled blue cheese
- ¼ cup Morehouse Prepared Horseradish
- ½ teaspoon Morehouse Mustard
For the Filet:
- 2- 12 oz tenderloin beef filets (1.5-2 inches thick)
- Salt and pepper, to taste
- Ghee, vegetable oil, or preferred oil with a high smoke point
For the Crostini:
- 1 baguette, thinly sliced
- Extra-virgin olive oil or melted butter
- Flaky sea salt
Garnish:
Fresh dill or chives
Instructions:
1. Prepare the Blue Cheese Horseradish Cream:
In a medium bowl, add the sour cream.
Stir in the crumbled blue cheese, horseradish, and mustard until well combined.
Cover and refrigerate for at least 30 minutes.
2. Cook the Filets:
For the best sear, pat the filets dry with paper towels, then season both sides generously with salt and pepper.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
Add a tablespoon of ghee or your preferred high-smoke-point oil.
Once the oil is hot, add the filets to the pan. Sear for 3-4 minutes on each side for medium-rare, or preferred temperature.
Remove filets from the pan and let them rest for 15 minutes before slicing thinly.
3. Prepare the Crostini:
Preheat your oven to 400°F.
Place the baguette slices on a baking sheet. Brush each slice with olive oil or melted butter and sprinkle lightly with flaky sea salt.
Bake for 5-7 minutes, or until the bread is golden and crisp.
4. Assemble:
Top each crostini with a thin slice of filet.
Spread desired amount of the blue cheese horseradish cream onto sliced filet.
Garnish with fresh dill or chives. (Optional: Drizzled with balsamic glaze)