Filet Mignon Crostini

This is a little bit of an upscale appetizer.  Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon!  This crostini is super simple to make.  You don’t have to use a filet, you can use any steak or any left over beef you have.  It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini

Ingredients:

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish.  Set aside.

Rub oil over the steaks on both sides.  Seasoning the steaks with salt, pepper and steak seasoning on both sides.  Cook steaks the way you prefer.  Grill for 4 minutes on each side depending on grill temperature and thickness of the filets.  Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini.  Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors)  Serve immediately.

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