Surf and Turf Crostini with Ribeye Steak, Shrimp, Gorgonzola Mousse, and Caramelized Onions

Ingredients:

Steak

• 2 thick T-bone ribeye steaks (about 700 g)
• 2 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 2 fresh sprigs of rosemary

Gorgonzola mousse

• 170 g Neufchatel cream cheese at room temperature
• 110 g of gorgonzola at room temperature
• 1/3 cup heavy cream

Crostini

• Olive oil to drizzle
• 1 French baguette, sliced ​​diagonally into 1cm thick slices.
• Caramelized Shallots with Bourbon, recipe below
• Pickled radishes, see recipe below
• Microgreens, for serving
• 36-40 medium-sized boiled shrimp with tails

Caramelized Shallots with Bourbon

• 2 tablespoons unsalted butter
• 8 shallots, thinly sliced
• 1 tbsp bourbon

Pickled radishes

• 2 tablespoons champagne vinegar
• 1 teaspoon of honey
• 1 teaspoon mustard
• 6 radishes, sliced ​​into 0.5 cm thick circles.

Preparation:

1. Steak:
   
   Generously salt and pepper the steaks on both sides and let them rest at room temperature for 1 hour.
2. Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and cook until well-charred, about 4 minutes. Turn the steaks over and add the butter, garlic, and rosemary. Spoon the melted butter over the surface of the steaks constantly. Cook until medium-rare, about 6 minutes more. Set aside, loosely covered with foil, and let rest for 10 minutes before slicing.
3. Gorgonzola mousse:
   
   Mix the Neufchâtel cheese with the Gorgonzola cheese until smooth. Using a mixer, beat the cream until medium peaks form. Stir into the cheese mixture until smooth. Season with salt and pepper to taste.
4. Crostini:
   
   Heat a grill pan over medium-high heat.
5. Drizzle both sides of the baguette slices with olive oil, season with salt and pepper. Grill the slices in a grill pan until lightly golden brown, a few minutes per side.
6. Assembly:
   
   Slice the steaks thinly across the grain and arrange them on toast, about 4 slices per serving. Top with a dollop of gorgonzola mousse (or pipe it from a piping bag for a fancier look), then top with some caramelized shallots, pickled radishes, and microgreens. Place a shrimp tail-side up on top, securing it with a skewer or toothpick.
7. Caramelized Shallots with Bourbon:
   
   Melt the butter in a skillet over medium heat. Add the shallots and cook gently for 15-20 minutes. Add the bourbon, cook for about a minute, then season with salt and pepper.
8. Pickled radishes:
   
   Mix vinegar, honey, and mustard in a bowl and add the radishes. Let sit for at least 1 hour or overnight.