Filet Mignon Crostini With Rosemary Pesto Food

FILET MIGNON STEAK CROSTINI WITH HORSERADISH CREAM

Steps:

• . Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
• . Spread the tomatoes in one even layer on a lined sheet tray. Toss with the rosemary sprig, olive oil, salt, and pepper. Roast in a preheated 450° oven until blistered and starting to burst, stirring once, about 25 minutes.
• . Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through. Rub each side of the crostini with the garlic clove while still warm.
• . Heat 1-inch of vegetable oil in a cast iron skillet to 350 degrees. Fry the leek strips in small batches until golden (about 10-15 seconds). Using a slotted spoon, transfer the frizzled leeks to a paper towel-lined plate and season immediately with salt.
• . Smear each crostini with the horseradish cream. Top with the thinly sliced steak, 1 or 2 roasted tomatoes, a few frizzled leeks, and chopped fresh rosemary. Enjoy!

ROSEMARY CROSTINI CROUTONS

Steps:

• Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
• Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
• Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.