Bourbon Steak on Crostini
2 lbs. filet mignon trimmed
1 C. Bourbon
salt and pepper
2 T. olive oil
1 T. butter
1 1/2 C. thin sliced white onion
1 C. thinly sliced red onion
1 baguette French bread
Topping: mix well and set aside until ready to serve.
1/2 C. sour cream
1 T. horseradish
2 T. chopped parsley
Marinate beef for 1 hour in Bourbon. Remove beef from bowl and salt and pepper. Add the olive oil to a saute pan large enough for the beef and over high heat brown the filet quickly on all sides. Place filet in preheated oven at 350°F. for 15-18 minutes or until medium rare. Let sit for 15 minutes before slicing.
To prepare the crostini:
Slice the baguette into 36 pieces that are 1/4 to 1/2 inch thick.
Brush with a mixture of:
3/4 C. olive oil
1 head of roasted garlic cloves
Coat the bread lightly on both sides and toast in the oven until lightly brown at 400°F.
Slice beef into 18 thin slices. Cut down the center so that you have 36 pieces. Put a piece of the filet on the crostini and top with a small amount of the sour cream mixture.