Filet Bruschetta Recipe
Sliced Filet Medallions, Roasted Peppers And Onions, Black Pepper Aioli, Balsamic Reduction
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Ingredients
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Ingredients for Filet Bruschetta
Method
Directions for Filet Bruschetta
- 1
Prepare the Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15-20 minutes until it thickens. Set aside to cool.
- 2
Cook the Filet Medallions
Season the filet mignon with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the filet medallions for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest before slicing.
- 3
Sauté the Onions and Peppers
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the roasted red bell peppers and cook for another 2 minutes. Season with salt to taste.
- 4
Make the Black Pepper Aioli
In a bowl, combine mayonnaise, minced garlic, and black pepper. Mix well and adjust seasoning if necessary.
- 5
Assemble the Bruschetta
Slice the crusty bread or baguette into 1-inch pieces and toast them lightly. Spread a layer of black pepper aioli on each slice, top with sliced filet medallions, sautéed peppers and onions, and a drizzle of balsamic reduction. Garnish with fresh basil leaves.
