Tasty Filet Mignon Crostini

I used to think filet mignon was something you could only get at fancy restaurants. My husband would order it on date nights, and I’d sit there wondering how they made it taste so good. It seemed way too intimidating to try at home.

Then I discovered you don’t need to cook a whole steak to enjoy that tender, buttery flavor. These filet mignon crostini give you all the fancy restaurant vibes without the stress. Just small pieces of beef on toasted bread—simple enough for a weeknight, but impressive enough when friends come over.

What Kind of Filet Mignon Should I Use?

For this crostini recipe, you’ll want to look for a nice 7 or 8 ounce piece of beef tenderloin, which is what filet mignon comes from. When shopping, choose a piece that’s evenly thick so it cooks uniformly – about 1 to 1.5 inches thick works perfectly for slicing into bite-sized pieces. You don’t need the most expensive cut since you’re slicing it thin for appetizers, but make sure it’s a good quality piece with nice marbling. Let your filet come to room temperature for about 20-30 minutes before cooking, as this helps it cook more evenly and stay tender.

Options for Substitutions

This fancy appetizer has some room for swaps, though a few ingredients are pretty key to getting that restaurant-quality taste:

• Beef tenderloin: While filet mignon gives you that melt-in-your-mouth texture, you can use ribeye or strip steak if your budget needs a break. Just cook it a bit longer since these cuts are slightly tougher.
• Fresh ground horseradish: If you can’t find fresh ground horseradish, prepared horseradish works too – just drain it well and use about half the amount since it’s more potent.
• Blue cheese crumbles: Not a blue cheese fan? Try goat cheese, feta, or even sharp cheddar. Each will give you a different flavor profile but still pairs nicely with beef.
• Sour cream: Greek yogurt makes a great substitute here and adds a bit more protein. You can also use crème fraîche for a richer taste.
• Baguette: Any crusty bread works – try sourdough slices, ciabatta, or even toasted English muffin halves. Just make sure whatever you choose can hold up to the toppings.
• Canola oil: Any neutral oil like vegetable or avocado oil works fine for searing the beef.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is overcooking this expensive cut of beef – since it’s so lean, it can go from perfect to tough and dry in just a minute or two. Use a meat thermometer and pull the steak at 120°F for medium-rare, as it will continue cooking while it rests and reach the perfect 125°F internal temperature. Don’t skip the resting period of 5-10 minutes after cooking, which allows the juices to redistribute throughout the meat and prevents them from running out when you slice it. Make sure your pan is screaming hot before adding the steak to get that beautiful sear, and avoid moving or flipping the meat too often – let it develop a good crust on one side before turning. Finally, slice the filet against the grain and keep your slices thin for the crostini, as thick chunks can make the appetizer difficult to eat and overpower the delicate bread base.

What to Serve With Filet Mignon Crostini?

These fancy little bites are perfect for entertaining, so I like to serve them alongside other appetizers like bacon-wrapped scallops or stuffed mushrooms to create a nice spread. A crisp arugula salad with lemon vinaigrette pairs beautifully with the rich beef and cuts through all that creamy goodness from the horseradish sauce and blue cheese. For drinks, these crostini go great with a bold red wine like cabernet sauvignon or even a nice craft beer if you’re keeping things more casual. You could also add some roasted vegetables like asparagus or Brussels sprouts to round out the flavors and make it feel like a complete meal.

Storage Instructions

Refrigerate: These crostini are best enjoyed fresh, but you can store assembled leftovers in the fridge for up to 2 days in an airtight container. The bread will soften a bit, but they’re still delicious. I like to keep the cooked filet and horseradish cream separate from the toasted bread if I’m planning to store them.

Make Ahead: You can definitely prep parts of this recipe ahead of time! Cook the filet mignon and make the horseradish cream up to 2 days in advance, then store them separately in the fridge. Toast the baguette slices the day you plan to serve for the best texture.

Serve: If you’ve stored the components separately, just let the filet come to room temperature for about 15 minutes before slicing and assembling. The flavors actually get better after the horseradish cream has time to meld together overnight in the fridge.

Estimated Nutrition

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

• Calories: 900-1050
• Protein: 55-65 g
• Fat: 55-65 g
• Carbohydrates: 55-65 g

Ingredients

For the beef:

• 1 beef tenderloin (filet mignon), 7–8 oz
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated garlic
• 1/2 tsp dried oregano
• 1 tbsp canola oil, plus more as needed

For the horseradish sauce:

• 1–2 tbsp freshly grated horseradish (such as silver springs foods, not creamy type)
• 1/4 cup sour cream
• 1 tsp dijon mustard
• Pinch salt

For the crostini:

• 8 slices baguette, 1/4 inch thick
• Olive oil, for drizzling
• Kosher salt, to taste
• Granulated garlic, for sprinkling

For assembly:

• 2 oz blue cheese crumbles
• Chopped fresh parsley, for garnish

Step 1: Prepare the Filet Mignon and Horseradish Sauce

• 1 beef tenderloin (filet mignon), 7–8 oz
• 1–2 tbsp freshly grated horseradish
• 1/4 cup sour cream
• 1 tsp dijon mustard
• pinch salt

Take the beef tenderloin out of the refrigerator 30 to 60 minutes before cooking to allow it to come to room temperature for even cooking.

While the beef is resting, make the horseradish sauce by mixing the freshly grated horseradish, sour cream, Dijon mustard, and a pinch of salt in a small bowl.

Set the sauce aside until ready to use.

I find letting the beef come to room temperature really helps it cook more evenly.

Step 2: Apply the Dry Rub and Prepare the Beef

• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated garlic
• 1/2 tsp dried oregano
• 1 tbsp canola oil

Mix together the kosher salt, black pepper, granulated garlic, and dried oregano in a small bowl to create a dry rub.

Lightly coat the tenderloin with canola oil, then evenly sprinkle the dry rub over all sides of the beef, pressing gently so it adheres.

Set aside while you prepare to sear.

Step 3: Sear and Rest the Filet Mignon

• prepared beef tenderloin from Step 2
• 1 tbsp canola oil (plus more as needed)

Heat a cast iron or heavy stainless steel skillet on high and add 1 tablespoon of canola oil.

Once the oil is smoking, sear the beef tenderloin (prepared in Step 2), starting with the sides.

After browning the sides, rotate to sear each end for about 90 seconds.

Reduce the heat to maintain a skillet temperature around 440°F, rotating the beef every couple of minutes until all surfaces are nicely browned and the internal temperature reaches 130°F for medium-rare (about 8–12 minutes).

Transfer the filet to a plate, tent with foil, and let rest for 10 minutes.

Then, slice into 1/4-inch thick pieces.

Step 4: Toast the Baguette Slices

• 8 slices baguette, 1/4 inch thick
• olive oil, for drizzling
• kosher salt, to taste
• granulated garlic, for sprinkling

While the beef is resting, preheat your broiler to high and position the oven rack 6 to 7 inches from the heating element.

Arrange the baguette slices on a sided baking sheet and drizzle each slice with olive oil.

Use a brush to evenly coat them.

Lightly sprinkle with kosher salt and a little granulated garlic for extra flavor.

Broil for 1 1/2 to 2 minutes, turning every 30 seconds, until the slices are lightly toasted and golden.

Keep a close eye so they don’t burn.

I like to sprinkle a touch of extra granulated garlic for a great aroma.

Step 5: Assemble and Garnish the Crostini

• toasted baguette slices from Step 4
• horseradish sauce from Step 1
• sliced filet mignon from Step 3
• 2 oz blue cheese crumbles
• chopped fresh parsley, for garnish

Keep the toasted baguette slices on the baking sheet.

Spoon a portion of the horseradish sauce (from Step 1) onto each slice.

Top with a slice of rested filet mignon (from Step 3), then sprinkle blue cheese crumbles over the beef.

Finish each crostini with a garnish of chopped fresh parsley.

Serve immediately while warm, or at room temperature for a more relaxed presentation.

Tasty Filet Mignon Crostini

Delicious Tasty Filet Mignon Crostini recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the beef:

• 1 beef tenderloin (filet mignon), 7–8 oz
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated garlic
• 1/2 tsp dried oregano
• 1 tbsp canola oil, plus more as needed

For the horseradish sauce:

• 1–2 tbsp freshly grated horseradish (such as Silver Springs Foods, not creamy type)
• 1/4 cup sour cream
• 1 tsp dijon mustard
• pinch salt

For the crostini:

• 8 slices baguette, 1/4 inch thick
• olive oil, for drizzling
• kosher salt, to taste
• granulated garlic, for sprinkling

For assembly:

• 2 oz blue cheese crumbles
• chopped fresh parsley, for garnish

Instructions

 

• Take the beef tenderloin out of the refrigerator 30 to 60 minutes before cooking to allow it to come to room temperature for even cooking. While the beef is resting, make the horseradish sauce by mixing the freshly grated horseradish, sour cream, Dijon mustard, and a pinch of salt in a small bowl. Set the sauce aside until ready to use. I find letting the beef come to room temperature really helps it cook more evenly.
• Mix together the kosher salt, black pepper, granulated garlic, and dried oregano in a small bowl to create a dry rub. Lightly coat the tenderloin with canola oil, then evenly sprinkle the dry rub over all sides of the beef, pressing gently so it adheres. Set aside while you prepare to sear.
• Heat a cast iron or heavy stainless steel skillet on high and add 1 tablespoon of canola oil. Once the oil is smoking, sear the beef tenderloin (prepared in Step 2), starting with the sides. After browning the sides, rotate to sear each end for about 90 seconds. Reduce the heat to maintain a skillet temperature around 440°F, rotating the beef every couple of minutes until all surfaces are nicely browned and the internal temperature reaches 130°F for medium-rare (about 8–12 minutes). Transfer the filet to a plate, tent with foil, and let rest for 10 minutes. Then, slice into 1/4-inch thick pieces.
• While the beef is resting, preheat your broiler to high and position the oven rack 6 to 7 inches from the heating element. Arrange the baguette slices on a sided baking sheet and drizzle each slice with olive oil. Use a brush to evenly coat them. Lightly sprinkle with kosher salt and a little granulated garlic for extra flavor. Broil for 1 1/2 to 2 minutes, turning every 30 seconds, until the slices are lightly toasted and golden. Keep a close eye so they don’t burn. I like to sprinkle a touch of extra granulated garlic for a great aroma.
• Keep the toasted baguette slices on the baking sheet. Spoon a portion of the horseradish sauce (from Step 1) onto each slice. Top with a slice of rested filet mignon (from Step 3), then sprinkle blue cheese crumbles over the beef. Finish each crostini with a garnish of chopped fresh parsley. Serve immediately while warm, or at room temperature for a more relaxed presentation.