1lbs filet mignon
2 shallots
4 oz. good red wine, Cabernet or Merlot
1 Italian bread
1 Mike’s Deli roasted red peppers
4 ounces cream cheese
2 sprigs thyme
2 cloves garlic
olive oil
salt & pepper


Preheat oven to 400.
Bring cream cheese out to room temperature.
Cut Italian loaf into ¼ inch slice, drizzle with oil.
Place them on sheet pan and put in the oven for 5-7 minutes until they crisp and begin to brown lightly.
Meanwhile peel and chop shallots into fine dice.
Separate thyme, wine and filet.
Gently move filet in liquid.
Place in refrigerator and marinade on first side for 45 minutes turn over and marinade the other side for 45 minutes.
Heat pan add some 1 T oil set filet in pan and allow to sear 2-3 minutes on each side until filet is well caramelized.
Remove to a sheet pan and put into the oven.
Cook 7-10 minutes for rare.
10-13 minutes for medium rare.13-20 minutes for medium well.
As all ovens are different your cooking time may vary.
Meanwhile put cream cheese and ½ of the roasted salt and pepper to taste.
Once filet is cooked to the desired degree of doneness, remove from the oven and allow to cool.
Place crostini on the cutting board, spread a little of the red pepper spread on it then top with filet.
Top with a little more red pepper spread.
Make 25-30 hors d'oeuvres.