Bourbon Steak on Crostini

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.

To assemble:

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.