Surf and Turf Crostinis

Surf and Turf Crostinis bring steakhouse indulgence to a single bite: crisp, buttered pretzel bread topped with a bright crab and tomato salad and paper-thin slices of seared grass-fed filet mignon. Every component can be prepped ahead, so assembly takes minutes once guests arrive. An easy, impressive appetizer for holidays, cocktail parties, and date nights at home.

Total Time: 35 minutes

Servings: 6 (about 15 crostini)

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Surf and Turf Crostinis Ingredients

• 1 5-ounce Pre grass-fed filet mignon steak, room temperature and patted dry

• 1 teaspoon oil

• 1 teaspoon salt, plus a pinch

• 12 ounces lump crab meat (cooked)

• 6 tablespoons store-bought tartar sauce, preferably lemon-herb

• 2 Roma tomatoes, diced

• 1 small pretzel bread baguette, cut into ¼-inch slices (about 15)

• 2 tablespoons grass-fed butter

Instructions:

1. Preheat oven to 350º F. Heat a skillet over medium-high heat.

2. Season filet with oil and 1 teaspoon salt and place in the hot pan. (Why: a dry, room-temperature steak browns deeply and cooks evenly.)

3. Sear 4 to 5 minutes per side, flipping once, until internal temperature reaches 125-130º F for medium-rare. (Why: internal temperature is the only reliable indicator of doneness.)

4. Rest filet on the counter 5 minutes, then transfer to the freezer for 10 minutes. (Why: briefly chilling firms the meat so it slices paper-thin.)

5. In a large bowl, mix crab meat, tartar sauce, tomatoes, and a pinch of salt. Taste and adjust seasoning.

6. Lay bread slices in a single layer on a large baking sheet, spread with butter, and bake 8 minutes, until crisp.

7. Remove filet from the freezer and slice against the grain into very thin, deli-style slices. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

8. Top each crostini with crab salad and a few slices of filet to finish the surf and turf crostinis.

Notes:

• The crab salad and toasted crostini can be made ahead. Assemble just before serving so the bread stays crisp.