Filet Mignon Crostini With Rosemary Pesto Recipes

BEEF CROSTINI WITH PESTO MAYONNAISE

Steps:

• Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
• While beef is baking, mix pesto and mayonnaise in small bowl.
• Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
• Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.

FILET MIGNON STEAK CROSTINI WITH HORSERADISH CREAM

Steps:

• . Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
• . Spread the tomatoes in one even layer on a lined sheet tray. Toss with the rosemary sprig, olive oil, salt, and pepper. Roast in a preheated 450° oven until blistered and starting to burst, stirring once, about 25 minutes.
• . Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through. Rub each side of the crostini with the garlic clove while still warm.
• . Heat 1-inch of vegetable oil in a cast iron skillet to 350 degrees. Fry the leek strips in small batches until golden (about 10-15 seconds). Using a slotted spoon, transfer the frizzled leeks to a paper towel-lined plate and season immediately with salt.
• . Smear each crostini with the horseradish cream. Top with the thinly sliced steak, 1 or 2 roasted tomatoes, a few frizzled leeks, and chopped fresh rosemary. Enjoy!

FILET MIGNON CROSTINI WITH ROSEMARY PESTO

Steps:

• 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.
• 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.