Filet Mignon

Surf and Turf Crostinis

Surf and turf bliss in one bite! Make ahead and simply assemble when you're ready to serve.

Cook time: 15min. total

PREP: 5min. | ACTIVE: 10min.

Surf and Turf Crostinis
SERVING SIZE: 6-8 DIFFICULTY: Easy
March 15, 2018
March 15, 2018 SERVING SIZE: 6-8 DIFFICULTY: Easy #eatpre

FOR THIS RECIPE WE USED:

Filet Mignon - 5 oz. Beef Steaks

Filet Mignon - 5 oz. Beef Steaks
2 x 5 oz. Filet Mignon steaks (2ct box) 8 x 5 oz. Filet Mignon steaks (8ct box)

 

Ingredients

  • 1 Pre Filet Mignon, room temp and patted dry
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 12 oz fresh crab meat
  • 6 tbsp. fresh tartar sauce (I used one with lemon and herbs)
  • 1 small pretzel bread baguette, cut into 1/4 inch thick slices (about 15)
  • 2 tbsp. grass-fed butter
  • 2 roma tomatoes, diced

Instructions

  1. Preheat oven to 350. Preheat skillet to medium high.
  2. Season steak with salt and oil. Slide into hot pan.
  3. Cook steak 4 1/2 minutes. Flip once and cook another 4 minutes. Remove and let rest on the counter for 5 minutes. Then let rest in the freezer for 10 minutes.
  4. In a large bowl, mix crab meat with sauce, another pinch of salt, and tomatoes. Taste and adjust seasoning.
  5. On a large baking sheet, lay bread in single layer. Spread with butter and bake for 8 minutes or until crisp.
  6. Take the filet out of the freezer. Use a very sharp knife and cut against the grain to make very thin, deli-style, slices.
  7. Top each crostini with crab salad and a few slices of filet. Enjoy!

To make this we used

Filet Mignon


Chef Sarah Russo
Chef Sarah Russo:
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Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

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