Grilled Filet Mignon Crostini Recipe
- by Omaha Steaks
- Last updated Sep 5, 2024
Hosting a get-together and searching for a delicious and impressive appetizer to satisfy every appetite? Bruschetta is so last summer! Instead, wow your guests with this grilled filet mignon crostini recipe and secure your spot as the host with the most! Light and fluffy cream cheese is spread over wonderfully crispy French bread, then topped with smoky and nutty homemade roasted pepper pesto, juicy and fork-tender filet mignon slices, and diced sweet red peppers for a mouthwatering combination of crunchy and creamy perfection!
Why We Love This Filet Mignon Recipe
When it’s time to sink your teeth into a perfectly crispy and savory filet mignon crostini, you want to be able to enjoy a luxuriously tender bite without the difficulty a tougher slice of steak could create – after all, eating should be a pleasure, not a task! That’s why we’ll only whip up this recipe using USDA Certified Tender Omaha Steaks Butcher’s Cut Filet Mignons! Regularly tested to ensure they’re delivering that butter-like tenderness you love with the mild flavor you crave, these steaks have been expertly selected and cut, then aged at least 30 days to make them worthy of this highly coveted USDA distinction!
Before You Start
- Thaw your USDA Certified Tender Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or use the quick-thaw method.
Tools You Will Need Before You Start
- Food Processor or Blender
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Grilled Filet Mignon Crostini
Ingredients
Grilled Filet Mignon Crostini
- 4 5 oz. Omaha Steaks Butcher's Cut Filet Mignons thawed
- 8 French baguettes, bias-sliced 1/4” thick
- 3 tablespoons whipped cream cheese
- 3 tablespoons roasted red pepper pesto
- 2 tablespoons roasted red peppers, diced 1/8” thick
- 1 tablespoon chopped chives
- Salt
- Pepper
- Olive oil for brushing
Roasted Pepper Pesto
- 1 cup roasted red peppers, peeled, seeded, and chopped
- 1/4 cup garlic cloves, peeled
- 1/2 cup pine nuts, toasted
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1/2 cup olive oil
Instructions
Filet Mignons
- Bring thawed filets to room temperature for 20 to 25 minutes, then pat dry with paper towel and liberally season with salt and pepper on all sides.
- Grill steaks to medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.
- Let rest for 10 minutes before slicing thinly, then cutting each slice in half to yield about 16 slices.
- To make crostinis, slice baguettes on the bias about 1/4-inch thick and brush lightly with olive oil, then broil in oven until lightly browned.
- Spread a heaping teaspoon of whipped cream cheese on crostini, then a heaping teaspoon of prepared roasted red pepper pesto on top.
- Place 1-2 slices of steak on each crostini, then top with 3-5 1/8-inch chopped roasted pepper pieces and sprinkle with finely minced chives.
Roasted Pepper Pesto
- Combine all ingredients but olive oil in a food processor or a blender and purée until smooth.
- Slowly add olive oil to mixture in a thin stream with the food processor or blender running until completely combined.
Omaha Steaks Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.
