SURF AND TURF RIB-EYE CROSTINI WITH GORGONZOLA MOUSSE AND CARAMELIZED BOURBON SHALLOTS

Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots image

Provided by Jeff Mauro, host of Sandwich King

Time 3h10m

Yield about 36

Number Of Ingredients 24

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Ingredients

2 bone-in thick-cut rib-eye steaks (about 1 1/2 pounds)
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter
2 cloves garlic, crushed
2 sprigs fresh rosemary
6 ounces Neufchatel cheese, at room temperature
4 ounces Gorgonzola cheese, at room temperature
1/3 cup heavy cream
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
1 French baguette, sliced 1/2 inch thick on the bias
Kosher salt and freshly cracked black pepper
Caramelized Bourbon Shallots, recipe follows
Marinated Radishes, recipe follows
Microgreens, for topping the crostini
36 to 40 poached medium tail-on shrimp
2 tablespoons unsalted butter
8 shallots, sliced thin
1 tablespoon bourbon
Kosher salt and freshly cracked black pepper
2 tablespoons champagne vinegar
1 teaspoon honey
1 teaspoon stone-ground mustard
6 radishes, cut into 1/4-inch slices with a knife or a mandolin

Steps:

For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour.
Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing.
For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper.
For the crostini: Heat a grill pan over medium-high heat.
Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side.
To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up.
Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper.
Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight.