Filet and Wild Mushroom Crostini

We're cooking Filet and Wild Mushroom Crostini with Executive Chef Jacen Scungio of Blush Winebar.

Ingredients:
7 oz Filet Mignon cut into Medallions
2 oz of Crimini Mushrooms
2 oz of Portabella Mushrooms
2 oz of Porcini Mushrooms
1 TBSP Fresh Garlic
Loaf of Crusty Italian Bread
1 TBSP of Butter
1 Cup of Red Wine (Cabernet, Barolo, Chianti Etc)
Shaved Asiago and Parmesan Cheese
Salt, Pepper and Granulated Garlic Mixture
Fresh Parsley for Garnish
2 Cups of Heavy Cream
1 oz Chopped Fresh Rosemary
Pinch of sugar

Steps:

Get a 7 oz Filet and Cut into small cubes or medallions and season with Salt & Pepper mixture. In a hot pan sear the medallions off so that they get a nice caramelized color on them and then place in oven to cook through.. Medium rare should be the temperature unless you prefer well done.

In a saute pan put a tbsp of Oil and butter as well as the garlic. Once garlic becomes toasty add the Porcini, Portabella and Crimini Mushrooms and saute until tender. Season with Salt & Pepper mixture. Once this is achieved add the Red Wine of choice and Rosemary and let the wine reduce down a bit. Next step is to add the Heavy Cream and re-season.

While the sauce is reducing slice 4 thick cuts of the bread and brush with olive oil salt and pepper. Grill bread until crunchy and then set on plate uniformly.

At this time the Filet should be to a medium rare temperature. They should be added to the sauce so that they soak up all the flavor of the wine. Once the sauce is at the right thickness place medallions and mushrooms over the crostini and then pour the sauce over the top.

At this time top with the Asiago and Parmesan shavings and fresh chopped parsley.

Extra Cooking Tips:

The filet medallions can be marinated in red wine and spices overnight to acheive a more in depth wine flavor.