Filet Bruschetta with Arugula

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Filet Bruschetta with Arugula

Filet Bruschetta with Arugula
1 (8- oz.) Raley's filet mignon steak, about 1½ -inches thick
Salt and freshly ground pepper to taste
1/2 tbsp. olive oil
2 cups baby arugula
2 tbsp. Girard's Champagne Dressing
2 tbsp. 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.
Nutritional Information:
(based on 1 appetizer): 210 calories, 11 g protein, 5 g total fat (2 g sat., 0 g trans), 29 g carbohydrate, 1 g fiber, 1 g sugar, 20 mg cholesterol, 430 mg sodium, 4.4 points


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