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

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

 

Makes:8-10 appetizers

Product:St. Andre

Prep Time: 20 minutes

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