Filet Mignon Crostini with Rosemary Pesto

  • Level: Easy
  • Total: 42 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 12 min
  • Yield: 6 to 8 servings
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Ingredients

Filet Mignon: 

One 12-ounce filet mignon steaks

Salt and freshly cracked black pepper

1 tablespoon olive oil

Crostini:

12 slices French baguette, sliced on the bias 1/2-inch thick, toasted

Olive oil, for drizzling on crostini

Salt and freshly cracked black pepper

4 ounces gorgonzola dolce

Crostini Build:

Rosemary Pesto, recipe follows

10 to 12 cherry tomatoes, sliced into rounds

Sea salt, for garnish

Rosemary Pesto:

1 1/2 cups packed fresh basil leaves

2 tablespoons chopped fresh rosemary

1/4 cup grated Romano cheese

1/4 cup pine nuts, toasted

3 cloves garlic, cooked in boiling water for 5 minutes

Salt and freshly cracked black pepper

1/2 cup extra-virgin olive oil

Directions

Crostini Build:

  1. Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.
  2. For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper. Add the olive oil to the skillet and then add the steaks. Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes. Let the meat rest for 10 to 15 minutes.
  3. For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes. Once toasted, schmear a thin layer of gorgonzola on each crostini. 
  4. For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet. Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt. Seal the deal with a little Dean Martin and a good glass of wine.

Rosemary Pesto:

  1. In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth. Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil. Taste and adjust the seasoning as necessary.

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