Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots

Total Time:
3 hr 10 min
30 min
2 hr 10 min
30 min

about 36

  • Steak:
  • 2 bone-in thick-cut rib-eye steaks (about 1 1/2 pounds)
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • Gorgonzola Mousse:
  • 6 ounces Neufchatel cheese, at room temperature
  • 4 ounces Gorgonzola cheese, at room temperature
  • 1/3 cup heavy cream
  • Kosher salt and freshly cracked black pepper
  • Crostini:
  • Olive oil, for drizzling
  • 1 French baguette, sliced 1/2 inch thick on the bias
  • Kosher salt and freshly cracked black pepper
  • Caramelized Bourbon Shallots, recipe follows
  • Marinated Radishes, recipe follows
  • Microgreens, for topping the crostini
  • 36 to 40 poached medium tail-on shrimp
  • Caramelized Bourbon Shallots:
  • 2 tablespoons unsalted butter
  • 8 shallots, sliced thin
  • 1 tablespoon bourbon
  • Kosher salt and freshly cracked black pepper
  • Marinated Radishes:
  • 2 tablespoons champagne vinegar
  • 1 teaspoon honey
  • 1 teaspoon stone-ground mustard
  • 6 radishes, cut into 1/4-inch slices with a knife or a mandolin
  • 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:
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