Petite Filet Crostini with Horseradish Spread and Roasted Tomatoes
This is a great way to use up extra steak. You don’t have to use petite filet, it’s just my favorite.
For the horseradish spread:
2 TBS mayonnaise
2 TBS sour cream
2 TBS prepared horseradish
4 ounces of room temperature cream cheese
1 large garlic clove, minced (can use a tsp of garlic powder if raw garlic is not for you)
1 tsp fresh lemon juice
1 tsp chopped fresh chives
salt and pepper to taste
For the roasted tomatoes:
1 pint grape or cherry tomatoes
1 sprig of fresh rosemary (you can use a tsp of dried if you don’t have fresh)
salt and pepper
For the crostini:
1 10 to 12 ounce petite filet mignon steak
1 baguette or 2 soft hoagie rolls
salt and pepper
Montreal steak seasoning (optional)
Fresh arugula for garnish
Fresh chopped rosemary for garnish (optional)
Here is what you need to do:
Preheat oven to 450 degrees.
On a rimmed baking sheet place the tomatoes and toss with olive oil, rosemary sprig, salt and pepper.Pop in oven, center rack, for about 25 minutes. Give them a stir halfway through. The tomatoes should blister and burst. Remove from oven and set aside to cool. Turn the oven down to 400 degrees.
Season room temperature steak with salt and pepper and the Montreal steak seasoning if using. If the steak seasoning you use is already salty you can skip the salt, taste it to find out. Mine has pepper in it but I like a little extra.
Heat in an oven safe pan or cast iron skillet to medium high. When it’s hot, add some of the olive oil and when the oil shimmers add in the steak. Sear on both sides for 2 to 3 minutes. It will depend on how cooked you like your steak and how thick it is. When it has a nice sear on both sides, slide it in the oven for about 4 to 5 minutes. When it’s done remove from skillet and set on a cutting board, cover with foil and let it rest 10 minutes. Slice thinly against the grain.
While steak is resting make the horseradish spread. Combine all spread ingredients into a medium bowl, mix well and season with salt and pepper to taste. You can make this in advance and store in fridge until ready to use.
Slice the bread into about ½ to ¼ inch thick slices. Using the same pan you cooked your steak in put it back on the stove at medium high. Add some more oil, or you can brush both sides of the bread with oil. (You can certainly toast them on a baking sheet in the oven if you prefer.) Place the bread in the pan and toast both sides until golden brown. You may have to do this in batches.
Take you crostini and spread with a layer of horseradish mixture. Top that with the steak, then arugula and top with a couple roasted tomatoes. You can also sprinkle with chopped fresh rosemary if you want. Let’s Eat!