Omaha, Omaha: Grilled Filet Mignon Crostini

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

Ingredients

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

Preparation

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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