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