Can I use a different kind of beef for this recipe?

I know, tenderloin is spendy, but that is because it is the tenderest, most perfect cut of beef for these crostini. The next best choice is actually rare roast beef from the deli counter, which is less expensive and will also save you the step of cooking the beef. (Just promise me that once you will try it with the tenderloin!)

What is pesto and where can I find it?

Pesto is a thick sauce made of pureed basil, garlic, olive oil, pine nuts and Parmesan cheese, and it's usually used as a pasta sauce...but it is also the perfect topping for these crostini. You can find prepared pesto near the pasta sauces in your supermarket.

Can these crostini be made ahead of time?

You can definitely prepare the different parts (toasting the bread, cooking the beef) ahead of time, but assemble them right before you serve them so they don't get soggy from sitting too long.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Filet Mignon Pesto Crostini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These decadent little filet mignon pesto crostini make the perfect dinner party appetizer, or even a light supper all on their own!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24 1x
Category: Appetizer
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

24 slices of French or Italian bread
1/4 cup olive oil
Two 8 ounce pieces of beef tenderloin
Sea salt and freshly ground pepper
1/4 cup prepared pesto
4 ounces whipped cream cheese

Cook Mode Prevent your screen from going dark

Instructions

Line a rimmed baking pan with foil and preheat the oven to 350.
Arrange the bread slices in a single layer on the pan, brush with olive oil and sprinkle with a little salt and pepper. Bake until they are just turning golden, about 10 minutes. Set aside while you cook up the beef.
Pour the remaining olive oil into a heavy skillet, turn up the heat to high and when the oil is starting to smoke, add the steak and cook for 4 minutes per side for medium rare. Pop the steaks on a cutting board and let them rest for 10 minutes. Slice them up into 24 slices.
Spread each toasted bread slice with some whipped cream cheese, top with a piece of filet, and dollop on a teeny bit of pesto.
Arrange on your prettiest platter and serve!

Notes

Beef Tenderloin: Yes, this is the most expensive cut of beef…but it is also the tenderest! If you want to save a little time and money, you can swap out the tenderloin for slices of rare roast beef from your deli counter. (But honestly? The tenderloin is worth it – and so are you!)

Pesto: You might have frozen some of this delectable basil spread from last summer, but if you didn’t, you can find it in the pasta sauce section of your supermarket.

Cream Cheese: We highly recommend the whipped variety of cream cheese because it is so light and airy and spreadable, but you can use the regular kind if you need to – just go a little lighter on it.

Find it online: https://www.framedcooks.com/filet-mignon-pesto-crostini/