- 12 one-inch round discs of Brioche bread cut ½ inch thick
- 4 Ounces piece of Filet Mignon
- 1 Tablespoon of olive oil
- 4 Ounces of butter
- 2 Teaspoons of Dijon mustard
- salt and pepper (to taste)
- 12 raspberries (for garnish)
Preheat oven to 300 degrees.
Take the 12 one- inch round discs of Brioche bread cut ½-inch thick, brush with butter, pinch of salt and pepper and bake in oven for 7 minutes until golden brown.
Turn oven up to 350 degrees.
Take a four-ounce piece of Filet Mignon and season with salt and pepper and sear in a pan with and brown on all sides then cook in a 350 degree oven for four minutes until rare.
Cool down the meat and then slice thin, place in refrigerator covered with Saran Wrap.
Take four ounces of butter and mix with two teaspoons of Dijon mustard. With a butter knife, cover the top of each brioche crouton. Place a piece of filet mignon on top and fold the sides under so it is not hanging over. Place another dab of butter on top of the meat in the center and place a raspberry on top. Garnish with a piece of micro greens coming off to the side of the berry.