Take a whole garlic bulb and cut off the top, exposing the garlic cloves. Place
in a dish that can go in the oven and sprinkle with olive oil. I do several at a
time as it holds well in the refrigerator. Bake at 400°F. for 25 minutes. Let
cool slightly before using.
To use garlic squeeze at the base and the cloves should pop out.
Garlic gets sweet when it is baked this way. Try adding mashed garlic cloves to
mashed potatoes for a change.
Bourbon Steak on Crostini
2 lbs. filet mignon trimmed
1 C. Bourbon
salt and pepper
2 T. olive oil
1 T. butter
1 1/2 C. thin sliced white onion
1 C. thinly sliced red onion
1 baguette French bread
Topping: mix well and set aside until ready to serve.
1/2 C. sour cream
1 T. horseradish
2 T. chopped parsley
Marinate beef for 1 hour in Bourbon. Remove beef from bowl and salt and pepper.
Add the olive oil to a saute pan large enough for the beef and over high heat
brown the filet quickly on all sides. Place filet in preheated oven at 350°F.
for 15-18 minutes or until medium rare. Let sit for 15 minutes before slicing.
To prepare the crostini:
Slice the baguette into 36 pieces that are 1/4 to 1/2 inch thick.
Brush with a mixture of:
3/4 C. olive oil
1 head of roasted garlic cloves
Coat the bread lightly on both sides and toast in the oven until lightly brown
Slice beef into 18 thin slices. Cut down the center so that you have 36 pieces.
Put a piece of the filet on the crostini and top with a small amount of the sour