Filet Crostini Recipe

Slice and oil

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with 4 tbs olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Bake slices on the middle rack until golden and crisp, about 8–10 minutes, flipping once halfway. Remove and let cool on a rack so they remain crisp.

Prepare filet

Bring the 1 lb beef filet to room temperature for 20–30 minutes. Pat dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear

Heat a heavy skillet over medium-high heat until hot. Add 1 tbs olive oil. When oil shimmers, sear the filet on all sides (about 1–2 minutes per side) until a deep brown crust forms. Add 1 tbs unsalted butter during the last 30 seconds and spoon butter over the meat to baste.

Rest and slice

Transfer the seared filet to a cutting board and let rest 7–10 minutes. Slice very thinly across the grain into 20 thin slices sized to fit the crostini (about 1/8"–1/4"). Keep warm or at room temperature.

Make topping mix

In a small bowl combine 1 very finely minced shallot, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tbs chopped capers, 2 tbs finely chopped parsley, and 1 tsp lemon zest. Stir in 0.25 cups creme fraiche (or sour cream) until smooth. Taste and adjust seasoning; add a pinch of salt and pepper if desired.

Assemble crostini: Spread about 1 tsp of the creme fraiche mixture onto each cooled crostini. Place one slice of the rested filet atop each. Scatter a few shaved Parmesan or Pecorino (about 1/2 tsp per crostini) and a small pinch of chopped parsley.

Garnish: Finish with a few capers if desired, a light drizzle of olive oil (optional), and top with microgreens or a small arugula leaf. Serve immediately so bread remains crisp.

Make-ahead & reheating: You can toast crostini and make the topping up to a day ahead refrigerated (bring topping to room temp before assembling). Reheat sliced filet briefly in a warm oven (250°F/120°C) for 5–6 minutes if you prefer warm beef, then assemble.