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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

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Espresso Filet & Gorgonzola Crostini

Otis Mehlberg - Thursday, December 09, 2010

2- 8 oz. filet mignons
2 TBSP minced shallots
1/4 cup instant espresso
1 tsp
Basiks at Home™ Authentic Southwest Blend
3/4 cup heavy cream
4 oz. crumbled Gorgonzola
1/4 cup dry white wine

1 tsp Basiks at Home™ Original Blend
Basiks at Home™ EVOO
1 French baguette, thinly sliced

Drizzle of Basiks at Home™ Dark Chocolate or Espresso Balsamic Vinegar

Mix together espresso Authentic Southwest Blend and Season filets on all sides with mixture.

 

In a sauce pan, sauté minced shallots in about 2 TBSP Basiks at Home olive oil, until translucent and fragrant. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and Original Blend. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use

 

To prepare the bread, preheat the oven to 375 degrees F. Brush the bread slices on both sides with the olive oil and season lightly with Original Blend. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking.

For the filets, add 4 TBSP olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice.

To serve, spread the chilled Gorgonzola on the crostini (bread) and top with a slice of filet. Drizzle lightly with Dark Chocolate or Espresso Balsamic Vinegar.