Filet Bruschetta with Arugula

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Filet Bruschetta with Arugula
Filet Bruschetta with Arugula
1 (8- oz.) filet mignon steak, about 1½ -inches thick
Salt and freshly ground pepper to taste
1/2 tbsp. Filippo Berio Olive Oil
2 cups Ready Pac Baby Arugula
2 tbsp. Girard's Champagne Dressing
2 tbsp. Raley's Shredded Parmesan Cheese
1 tbsp. pine nuts toasted
12 slices baguette (in our Bakery) sliced 1/4 -inch thick on the diagonal

Prep: 20 minutes Cook: 10 to 15 minutes Makes: 12 appetizers

1. Season steak with salt and pepper; sear steak well on both sides.
2. Heat oil in a small nonstick skillet over medium-high heat. Reduce heat and cook for a few minutes more on each side until beef is cooked to your liking; set aside.
3. Toss arugula, dressing, cheese and pine nuts in a small bowl; place equal amounts on baguette slices. Thinly slice steak on the diagonal and place on top.
Wine Suggestion
Chateau Ste. Michelle Indian Wells Cabernet Sauvignon - This soft Washington Cab makes the perfect sipper with our savory appetizers.

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