Crostini Meets Filet Mignon and Fried Shallots

You have seen in previous posts how great UD is at grilling beef tenderloin.  Well, when you pair it with crostini and fried shallots, it is really a delicious appetizer or a snacky dinner.  The beef is sandwiched between crispy crostini and even crispier fried shallots.  Mon Dieu what a combination.

I started with about 6 shallots.

Slice them very thinly.

Sprinkle them with kosher salt and saute in a little EVOO.

When they start getting a golden brown, add about 1/2 tablespoon of butter.  This will sweeten the shallots even more, and will help to "fry" them.

Now let's make the crostini.  This is everything you will need.

Cut a baguette (a loaf of French bread) in slices about 1/4 inch thick.  I used to do thicker slices, but they don't get quite as crispy.  If you like your crostini a little chewier, go with 1/2 inch slices.

Place them on a foil lined baking sheet and brush them with EVOO (Extra Virgin Olive Oil).

Sprinkle them with Kosher salt, freshly ground pepper and Peccorino Romano cheese.

Put them into the oven at 400 degrees and check after 10 minutes.  If they aren't golden brown yet, let them go another 5 to 10 minutes.  They should be crispy, golden and delicious.

I wanted to have a little green to go with our simple snacky dinner, so I boiled up some frozen shelled edamame for about 4 minutes, drained it and sprinkled it with salt.  They are delicious warm as a side dish, or cold as a snack. 

UD just brought in the beef tenderloin!  Don't forget.  Let it sit for at least 10 minutes to let the juices redistribute.

See how crispy the shallots became?  Now you have the sliced tenderloin, the fried shallots and the crostini.

Sprinkle with some of the remaining grated Peccorino Romano and Bon Appetit.

A bientot!  See you soon.