<strong>Sterling Silver® Filet Mignon Crostini with Horseradish-Caper Sauce</strong>
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Sterling Silver® Filet Mignon Crostini with Horseradish-Caper Sauce

Chef Tanya Tandoc, Tanya's Soup Kitchen
"Cooking with KAKE" - Recipe of the Week December 19, 2003
Ingredients:


  • 1-1/2 pounds Sterling Silver® beef tenderloin

  • Salt and pepper

  • 2 tablespoons olive oil

  • Fresh chopped parsley
Directions:

  1. Cut tenderloin into 12, 2-ounce slices.

  2. Season with salt and pepper to taste.

  3. Heat a large saute' pan.

  4. Add oilve oil.

  5. Sear the tenderloin pieces on both sides.

  6. Cook to desired temperature. This will only take one or two minutes.


Crostini Preparation

  • 24 slices of baguette, 1/3-inch thick

  • Olive oil for brushing the bread

  • Salt and pepper



  1. Place baguette slices on cookie sheets. Brush with olive oil and sprinkle with salt and pepper.

  2. Bake at 350º F for 10 minutes, or until golden.
  3. Place tenderloin on crostini and top with a dollop of either horseradish-caper or gorgonzola-herb sauce.

  4. Garnish with parsley. Serve immediately.


Horseradish-Caper Sauce

  • 1/2 cup sour cream

  • 1 tesapoon Horseradish

  • 2 tablespoons capers

  • Salt and pepper



  1. MIx well. Keep cold.


Gorgonzola-Herb Sauce

  • 1/2 cup sour cream

  • 1 tablespoon lemon juice

  • 3 tablespoon Gargonzola cheese

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh chives

    • >li>Pepper to taste


  1. Mix well.


Serves 12

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