Sliced Filet Crostini

appetizers

Feb 21

These Sliced Filet Crostini appetizers with caramelized onions, sautéed mushrooms and gorgonzola horseradish sauce are the perfect addition to your next holiday party! Definitely an elevated appetizer that will surely impress! It takes all of my favorite things and combines them into a few tasty bites on a crostini. What I love most is that you can make these ahead of time because they are delicious served room temp, so you can enjoy your company!

This is an appetizer that I have taught during my virtual cooking classes over COVID. Since companies can’t have holiday parties this year, I’m helping to bring in some holiday cheer! It’s also a great recipe for these classes because we cover a number of different cooking techniques and then it’s just assembly. I love using filet mignon for this dish and you really only need one steak because it’s sliced so thinly. It’s so perfectly tender, it’s easy to take a bite without having to fight with your food. Try making these Sliced Filet Crostini appetizers for your next dinner party, your guests will definitely be impressed!

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Course

Appetizer

Cuisine

American

Servings

10-12 servings

PRINT THIS RECIPE

Ingredients

1 Baguette, sliced ½” thick on a bias
1 Filet Mignon Steak
4 cloves Garlic, divided (2 whole and 2 minced)
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
1 Yellow Onion, sliced
Extra Virgin Olive Oil
1 Tbs. sugar (optional)
4 Tbs. Butter, divided
8 oz. Cremini Mushrooms, sliced thinly
¼ cup Sherry Cooking Wine
Kosher Salt & Black Pepper

For the Horseradish Gorgonzola Sauce

½ cup Heavy Cream
4 oz. crumbled Gorgonzola
1 Tbsp. Prepared Horseradish
Kosher Salt & Black Pepper

Instructions

1. Preheat oven to 400F.

2. Season the steak with salt and pepper.

3. Drizzle the bread with EVOO, Salt & Pepper, arrange on a baking sheet and bake about 7 mins. until golden brown.

4. Sear steak about 4 mins on each side, until it reaches about 135F for medium rare. When you flip it to the second side, add 1 Tbs. butter, 2 cloves of garlic, fresh thyme and rosemary. Tilt the pan and begin to butter baste the steak, spooning the hot butter over the top of the steak for 1-2 mins. When it is done, set aside to tent and rest.

5. In a separate pan, add equal amounts of EVOO and butter over medium heat. Add sliced onions into a single layer. Allow to cook about 10 mins. undisturbed. Turn heat down to medium low, add 1 Tbs. sugar, salt, pepper, stir and continue to cook for about 20 mins until golden brown.

6. Remove onions and in the same pan, add equal amounts of EVOO and butter over medium heat. Add mushrooms and sauté for about 10 minutes. Add a splash of sherry cooing wine, minced garlic, salt and pepper. Stir to combine, cook for 3-4 minutes, set aside.

7. Make the Gorgonzola drizzle. Add ½ cup heavy cream in a pot, add crumbled gorgonzola cheese to melt over medium low heat, add 1/2 Tbsp. prepared horseradish, stir to combine with salt and pepper, simmer on low for about 5 minutes to thicken, set aside.

8. To assemble, spread crostini’s out on a platter. Spread a dollop of gorgonzola horseradish sauce on the crostini and top with a slice of filet mignon, a spoonful of the sautéed mushrooms, some of the caramelized onions, Serve!

Aly Romero