Best Filet Mignon Crostini

If you ask me, filet mignon crostini is one of those perfect party appetizers.

These little bites take something simple like toasted bread and turn it into a crowd-pleasing starter that looks fancy but isn’t fussy at all. Tender pieces of beef sit on crispy, garlic-rubbed toast points, topped with a touch of horseradish cream.

The meat gets a quick sear in a hot pan, leaving it pink in the middle and full of flavor. A sprinkle of fresh herbs and a tiny pinch of sea salt bring all the elements together.

It’s an appetizer that makes everyone feel special, without keeping you stuck in the kitchen all evening.

What Kind of Beef Tenderloin Should I Use?

For crostini, you’ll want to start with a high-quality filet mignon or beef tenderloin that’s well-marbled but not overly fatty. The center-cut portion of the tenderloin (often labeled as “center-cut filet mignon” at the butcher counter) is ideal since it’s the most tender and cooks most evenly. When shopping, look for meat that’s bright red with small flecks of white marbling throughout – avoid any cuts that appear dark or have a gray tinge. For the best results, choose a piece that’s at least 1-1.5 inches thick, which will allow you to cook it to a nice medium-rare while still getting a good sear on the outside.

Options for Substitutions

This elegant appetizer can be adapted with several ingredient swaps if needed:

• Filet mignon: While filet mignon gives you the most tender result, you could use other tender cuts like ribeye or strip steak. Just make sure to slice them very thinly against the grain.
• Fresh horseradish: If you can’t find fresh horseradish, prepared horseradish works too – just use half the amount since it’s usually stronger. Avoid the creamy style for this recipe.
• Blue cheese: Not a fan of blue cheese? Try gorgonzola for a milder option, or even goat cheese if you prefer. Each will give a different but tasty result.
• Baguette: Any crusty bread works here – sourdough, ciabatta, or even a country loaf. Just make sure to slice it thin and toast it well.
• Canola oil: Feel free to use any neutral-flavored oil like vegetable oil or grapeseed oil. Olive oil works too, but it might change the flavor slightly.
• Sour cream: Greek yogurt makes a great substitute if you’re looking for a lighter option. The sauce might be a bit tangier, but still delicious.

Watch Out for These Mistakes While Cooking

The biggest challenge when making filet mignon crostini is overcooking the meat – for the best results, aim for medium-rare and let it rest for at least 10 minutes before slicing to keep all those flavorful juices inside. A common mistake is toasting the baguette slices too far in advance, which can leave them either too hard or soggy – instead, toast them just before assembly and let them cool for just a minute or two. When preparing the horseradish cream, avoid mixing it too far ahead of time as the horseradish can lose its punch – make it no more than an hour before serving and keep it chilled. For the perfect bite-sized portions, slice the meat against the grain as thinly as possible, and remember to bring your filet to room temperature before cooking for more even results.

What to Serve With Filet Mignon Crostini?

Since these crostini work perfectly as an appetizer, you’ll want to pair them with other finger foods that complement their rich, meaty flavors. A simple platter of roasted vegetables like asparagus spears or cherry tomatoes makes for easy picking and adds some freshness to balance the richness of the beef and blue cheese. I love serving these alongside a light champagne or prosecco to cut through the richness – it’s perfect for special occasions or holiday parties. For a complete appetizer spread, add some marinated olives, a few types of cheese, and maybe some fresh fruit like grapes or figs to round things out.

Storage Instructions

Prep Ahead: You can make the horseradish cream sauce up to 2 days ahead – just keep it covered in the fridge. The baguette slices can be toasted earlier in the day and stored in an airtight container at room temperature. This makes assembly much quicker when you’re ready to serve!

Keep: If you have any leftover assembled crostini, they’re best enjoyed within 2 hours of making them. The toasted baguette starts to get soggy once topped, so I recommend storing the components separately if you’re not serving right away.

Store Components: Cooked filet mignon can be stored in an airtight container in the fridge for up to 3 days. The blue cheese crumbles and horseradish cream will keep well in separate containers in the fridge for about 5 days. When you’re ready to serve, just bring the steak to room temperature before assembling your crostini.

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 85-95 g
• Fat: 90-100 g
• Carbohydrates: 50-60 g

Ingredients

• 1 beef tenderloin steak, about 7-8 oz (like filet mignon)
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic granules
• 1/2 teaspoon dried oregano
• 1-2 tablespoons freshly grated horseradish (not creamy), use a brand like silver springs foods
• 1/4 cup sour cream
• 1 teaspoon dijon mustard
• Pinch of salt
• 2 tablespoons canola oil, used separately
• 2 oz blue cheese crumbles
• 8 slices of baguette, sliced 1/4 inch thick
• Kosher salt, for sprinkling on baguette
• Garlic granules, for sprinkling on baguette
• Chopped parsley for topping

Step 1: Prepare the Filet

Begin by taking the filet out of the refrigerator 30 to 60 minutes before you intend to cook it.

This allows the meat to come to room temperature for more even cooking.

Step 2: Prepare the Sauces and Rub

In a small bowl, mix the ingredients for your horseradish sauce and set it aside for later use.

Next, prepare the dry rub ingredients in a separate bowl.

Lightly coat the filet with canola oil and generously sprinkle the dry rub over all sides of the meat, ensuring it is fully covered.

Step 3: Sear the Filet

Heat 1 tablespoon of canola oil in a cast iron or heavy stainless steel skillet over high heat.

Once the oil begins to smoke, sear the sides of the filet first.

After achieving a nice browning, lower the heat to maintain about 440°F and sear each side for around 90 seconds.

Keep turning the filet to sear all sides, including the ends.

Use an instant-read thermometer to check the internal temperature; it should reach 130°F for doneness, which typically takes 8 to 12 minutes.

Once done, remove the filet from heat and let it rest for 10 minutes, tented with foil, before slicing it into 1/4-inch pieces.

Step 4: Toast the Baguette

Preheat your broiler on high and position the oven rack 6 to 7 inches from the heat source.

Arrange the sliced baguette on a small, sided baking sheet.

Drizzle with olive oil and brush to evenly coat.

Sprinkle a small amount of kosher salt and granulated garlic over the bread.

Place the baking sheet under the broiler, turning the bread every 30 seconds to ensure even toasting.

Watch closely and remove from the oven once slightly toasted, which should take about 1 1/2 to 2 minutes.

Step 5: Assemble and Serve

Keep the toasted baguette slices on the baking sheet and spoon some horseradish sauce on each slice.

Top each with a slice of filet, then sprinkle with crumbled blue cheese and garnish with chopped parsley.

You can serve these appetizers warm or at room temperature.

Enjoy the flavorful combination!