wild mushroom crostini

The same great article in Bon Appetit ("Molto Americano" - new Italian restaurant recipes) that featured the SPQR lamb cacciatore also had a recipe for the side dish I made that night: wild mushroom crostini, from Baltimore's Cinghiale restaurant. All that was involved was toasting some slices of bread, sauteing some wild mushrooms, and topping with a quick thyme vinaigrette and truffle oil. While these 2 recipes were from different restaurants, they complemented each other remarkably well.  As an added bonus, together they took less than 30 minutes total prep time - perfect for a weeknight.

Grocery list: butter, 12 oz wild mushrooms (shiitake, oyster, crimini, etc), fresh thyme, red wine vinegar, mayo, 1 shallot, olive oil, slices of rustic bread, truffle oil.



To make the topping, simple saute the sliced mushrooms in butter over medium-high heat with 1-2 T chopped fresh thyme, for about 8 minutes (until browned). Season with salt and pepper, and remove from heat.



This recipe made MUCH more thyme vinaigrette than I needed for the crostinis. However, it wasn't wasted - I used the leftovers as a spread for turkey sandwiches with avocado and arugula. (This was another great way to spice up a boring turkey sandwich.)



In a food processor, pulse 1/4 cup red wine vinegar, 3 T fresh thyme leaves, 2T mayo, and 1 small chopped shallot. Slowly pour in 1/3 -1/2 cup olive oil while the machine is running. Season with salt and pepper to taste.



Brush the bread slices with a little olive oil and bake at 400 degrees for 8 minutes (turning once), until slightly crisp.



Mound some of the mushrooms on each piece, drizzle with the vinaigrette, and top with just a bit of truffle oil. I think this would make a great appetizer (I'd use a sliced baguette instead), since it's so easy to make ahead and assemble at the last minute.

filet mignon

Despite all the trial and error with slightly more elaborate dishes that I typically prepare, I think deep down I'm just a meat and potatoes kind of person. Or at least that's what I believe when I'm eating this filet mignon. This isn't really a recipe, more of a technique, but it is so much better than simply grilling this particular cut of meat that it's worthy of discussion. It really reminds me of the Ruth's Chris style steak (although they claim to cook theirs in an 1800 degree oven, the likes of which I will never have access to). I like to serve it with roasted potatoes with truffle oil, and a simple caesar salad.

Grocery list: filet mignon steak, olive oil, salt and pepper. For the potatoes -- baby potatoes (I used purple, but any type will do), truffle oil.



To prep the steak, let it sit out of the fridge for about 15-20 minutes, so it comes to room temperature. Coat the steak with olive oil and season generously with salt and pepper. Heat the oven to 450 degrees. Heat a heavy grill pan over medium-high flame. Sear the steak for about 1-2 minutes, then flip, cook for 1 more minute, then place in the oven. Cook for 4 minutes, flip, and cook for 3-4 more minutes, depending on the thickness of the steak and how well you prefer it cooked. Let stand for a few minutes before serving.



I typically make the potatoes first, while the steak is sitting out on the counter warming up. Wash them, slice in half, toss with olive oil and salt and pepper, then pour the potatoes onto a foil-lined baking sheet. Cook for 10 minutes in a 400 degree oven, flip the potatoes, and cook an additional 10 minutes. Remove from the oven, and turn the oven up to 450 for the steaks.