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