Filet Mignon Crostini with Rosemary Pesto

  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Cook Time : 12m
  • Ready In : 42m
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  • 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
  • Rosemary Pesto, recipe follows
  • 10 to 12 cherry tomatoes, sliced into rounds
  • Sea salt, for garnish
  • 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


Step 1

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

Step 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.

Step 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. 

Step 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.

Step 5

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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