Omaha, Omaha: Grilled Filet Mignon Crostini

Chef Karl Marsh from Omaha Steaks shows us how to make Grilled Filet Mignon Crostini.


8 each French Baguette Bias Sliced 1/4" thick, Toasted with Olive Oil
3 Tbsp. Whipped Cream Cheese
3 Tbsp. Roasted Red Pepper Pesto (Store bought or recipe below)
1 each 5 oz Omaha Steaks Filet Mignon, seasoned, grilled and sliced
2 Tbsp. Roasted Red Peppers Diced 1/8"
1 Tbsp. Chopped Chives

Roasted Pepper Pesto
* Makes about 2 cups

1 cup Roasted Red Peppers peeled, seeded and chopped
1/4 cup garlic cloves peeled
1/2 cup pine nuts, toasted
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 cup Parmesan cheese, grated
1 Tbsp. lemon juice
1/2 cup olive oil


Season and grill Omaha Steaks Filet Mignon to Medium Rare and let rest for at least 10 minutes.
Next slice the French baguette on the bias about 1/4" thick and brush with a small amount of olive oil.
Place in oven broiler and toast until just brown.
Spread Crostini with a heaping teaspoon of Whipped Cream Cheese
Spoon on a heaping teaspoon of Roasted Red Pepper Pesto
Slice Filet Mignon thinly with a sharp knife then cut each slice in half. You should have about 16 slices.
Place 1-2 slices of Filet Mignon on each Crostini.
Place 3-5 each 1/8" chopped Roasted Pepper pieces on the Filet Mignon sprinkle with finely minced chives.
Serve and enjoy

Roasted Pepper Pesto

Combine all ingredients but the olive oil in a food processor or a blender and purée until smooth.
Next add the oil slowly in a thin stream with the food processor running until it is completely combined.

Filed in: Daybreak

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