Recipe courtesy of Jeff Mauro
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Total:
42 min
Prep:
15 min
Inactive:
15 min
Cook:
12 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Filet Mignon: 
Crostini:
Crostini Build:
Rosemary Pesto:

Directions

Crostini Build:

Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.

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.

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. 

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:

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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