Recipe courtesy of Jeff Mauro
Show: The Kitchen
Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots
Total:
3 hr 10 min
Active:
40 min
Yield:
about 36
Level:
Easy
Total:
3 hr 10 min
Active:
40 min
Yield:
about 36
Level:
Easy

Ingredients

Steak:
Gorgonzola Mousse:
Crostini:
Caramelized Bourbon Shallots:
Marinated Radishes:

Directions

Crostini:

For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour.

Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing.

For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper.

For the crostini: Heat a grill pan over medium-high heat.

Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side.

To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up.

Caramelized Bourbon Shallots:

Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper.

Marinated Radishes:

Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Recipe courtesy of Grady Spears

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Shop it Don't Chop it Stir-Fry

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking