This Holiday Season I had a great appetizer using Filet Mignon. The cook spread Boursin cheese on Melba Crackers and then place a thin slice of Filet Mignon cooked medium over the spread. The Filet Mignon melted in my mouth. The crispiness of the cracker and smoothness of the cheese really complimented the steak.
I decided to replicate the recipe for New Years eve. Instead of using Filet Mignon I chose Top Sirloin. They were fantastic, I gave the recipe to several of my guests. Using Top Sirloin helped keep the cost down a bit.
Hope you enjoy!
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