Beef Tenderloin Crostini with Salsa Verde

Create the perfect bite by layering toasted baguette with filet mignon and a fresh herb sauce.
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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 8
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1 baguette, cut into 1/4-inch thick slices

8 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1/2 cup fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

2 tablespoons fresh chopped chives

2 tablespoons fresh tarragon leaves

2 tablespoons white wine vinegar

1 large shallot, sliced

1 garlic clove

1 pound filet mignon, cut into 1-inch medallions


  1. Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes.
  2. Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper.
  3. Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde.