Filet Mignon Crostini with Rosemary Pesto
- 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
- 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.
- Yield: 1 cup.
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Taken from www.foodnetwork.com/recipes/jeff-mauro/filet-mignon-crostini-with-rosemary-pesto-recipe.html (may not work)