Filet Mignon Crostini With Rosemary Pesto
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
65
Sweetness
51
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil110 g
Gorgonzola Dolce1.5 cups
Basil Leaves (packed fresh)2 tbsps
Rosemary (chopped fresh)1 cup
Grated Romano Cheese1 cup
Pine Nut (toasted)1 cup
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Heat a cast-iron skillet over medium-high heat
3
For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper
4
Add the olive oil to the skillet and then add the steaks
5
Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes
6
Let the meat rest for 10 to 15 minutes
7
For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper
8
Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes
9
Once toasted, schmear a thin layer of gorgonzola on each crostini
10
For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet
11
Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt
12
Seal the deal with a little Dean Martin and a good glass of wine
13
In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth
14
Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil
15
Taste and adjust the seasoning as necessary