FILET MIGNON CROSTINI WITH ROSEMARY PESTO

Filet Mignon Crostini with Rosemary Pesto image

Provided by Jeff Mauro, host of Sandwich King

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17

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

Steps:

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.