Prime Filet Crostini Recipe

Prep and toast

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with olive oil on one side.

Bake 6–8 minutes until the slices are lightly golden. Remove from oven and immediately brush the toasted side with melted butter, then sprinkle about 1 tablespoon of grated Parmesan spread across the slices so each gets a thin dusting. Return to oven and broil 1–2 minutes (watch carefully) until Parmesan is melted and edges are crisp and golden.

Remove crostini from oven and season lightly with 1/4 teaspoon of salt and 1/8 teaspoon freshly ground black pepper. Let cool on a wire rack while you prepare the steak and aioli.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon truffle oil, 1 teaspoon lemon juice, 1/2 teaspoon Dijon, 1/2 teaspoon grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust truffle oil (up to 1/2 teaspoon more) or salt to preference. Cover and refrigerate until ready to use. Bring to room temperature 10–15 minutes before assembly for easiest spreading.

Pat the filet medallions dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let sit at room temperature for 15–20 minutes while the pan heats.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tablespoons neutral oil and swirl to coat. When oil begins to shimmer and just starts to smoke, add the medallions in a single layer, working in batches if necessary to avoid crowding.

Sear medallions 2–3 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, sear 3–4 minutes per side. During the last 30–45 seconds of cooking, add 1 tablespoon butter, the smashed garlic clove, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the medallions (basting) to finish and add flavor.

Transfer cooked medallions to a cutting board and let rest 5 minutes. If medallions are larger than bite size, slice each into 2 pieces to make about 16 pieces total suitable for topping crostini.

Spread about 1 teaspoon of truffle aioli onto each Parmesan crostini, leaving a small border. Place one filet medallion (or one medallion slice) on top of the aioli.

Top each crostini with a few microgreens or a sprinkle of finely chopped chives. Finish with a light pinch of flaky sea salt and a crack of black pepper over each crostini.

Arrange on a platter and serve immediately while crostini are crisp and medallions are still warm. Provide extra truffle aioli on the side if desired.