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
Save Recipe


Filet Mignon: 

One 12-ounce filet mignon steaks

Salt and freshly cracked black pepper

1 tablespoon olive oil


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


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.

Pea Pesto Crostini

Tomato Crostini with Whipped Feta

Beef Tenderloin Crostini

Grape and Olive Goat Cheese Crostini