Tenderloin Crostini with Herbed Goat Cheese, Mushroom Duxelles, Micro Greens, and Citronette
Serves 4-6
Prep time 20 minutes
Cook time 20-25 minutes in total
The Steak
1 pound New York strip or tenderloin steak (ideally room temp)
1 teaspoon butter
Kosher salt to taste
Duxelles
2 cups brown or crimini mushrooms
1/2 cup onion
1/4 cup olive oil
Salt and pepper to taste
Herbed Goat Cheese
2 ounces fresh chèvre
2 tablespoon heavy cream or sour cream
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped chives
1 tablespoon fresh chopped dill
1 16-ounce (roughly) baguette, sliced on the bias (Should yield 14-16 slices)
1 cup micro greens of your choice
Citronette
Juice of one lemon
Splash of vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar or honey
Salt and pepper to taste
1/4 cup olive oil
Method
To prepare the steak, heat a medium-sized skillet over medium-high heat. Season the steak generously and add to the pan along with the butter. Cook the steak on all sides roughly 8-10 minutes for medium rare. Look for an internal temp of 135 degrees F. Once the steak is finished cooking, set aside on a plate to rest.
To make the duxelles, add the mushrooms and onion to a food processor, then blitz until the veggies are finely chopped. Add the mixture to a pan along with the olive oil, and season with salt and pepper. Cook over medium heat roughly 10-15 minutes until it’s begun to caramelize.
While the steak is resting and duxelles are cooking, whisk together the ingredients for the goat cheese and citronette in separate bowls. The goat cheese will resemble cream cheese when finished.
Slice the baguette and toast in the same pan used for the duxelles over medium heat.
To assemble, thinly slice the steak into 16 pieces. Spread roughly 1/2 teaspoon of the herbed goat cheese onto each slice of bread. Add one teaspoon of the warm duxelles, then top that with the thinly sliced steak. Sprinkle with micro greens and finish with a drizzle of citronette. Best served warm.