This mouthwatering filet mignon bruschetta recipe is such a fun one! Perfect as an appetizer for any gathering with friends, holiday celebrations or just because! Garlic rubbed baguette crostinis topped with sliced tender filet mignon, juicy tomatoes, freshly grated parmesan, fragrant basil and drizzled balsamic glaze. So, so delicious!
Why This Recipe Works
- This recipe takes already delicious bruschetta to the next level by adding tender filet mignon. A traditional bruschetta is a mixture of tomatoes, fresh basil, minced garlic, freshly grated parmesan, olive oil and balsamic vinegar served on toasted slices of baguette. It's tangy, sweet, savory, fresh and absolutely delicious!
- These filet mignon bruschetta are the perfect appetizer or side for any gathering, holidays, or dinner parties with friends. Such a fun, and a little fancy treat that everyone will adore, I guarantee you!
- It's very easy to make! You'll put together a super easy bruschetta tomato mixture, cook the filet mignon to your preferred doneness, and toast the crostinis in the oven. Assemble it all together, and enjoy!
- It's very balanced, low-calorie delicious bite! Filet mignon is the leanest cut of beef, then you get fresh tomatoes and basil, parmesan is naturally lactose-free, healthy fat with olive oil, lots of flavor with balsamic, and then yummy bread for happiness!
How To Make Filet Mignon Bruschetta
- The first step is to chop the tomatoes into small pieces. You can use any kind of tomatoes that you love, I usually go for Roma, on the vine or Campari. One important step, is to set the chopped tomatoes into a mesh fine strainer or colander. I highly recommend not skipping this step! While you get everything else ready, the extra juice of the tomatoes will drain, so you don't end up with super watery bruschetta.
- Then mince the garlic, grate the parmesan, and chop the fresh basil leaves. Add everything to a bowl with the strained tomatoes, season with salt and pepper, olive oil and balsamic vinegar, cover with plastic wrap and set in the fridge.
- Cook the filet mignon as you wish. You can grill it, or cook in a pan such as a cast iron skillet with a little butter. Filet cooks fairly quickly, 5-7 minutes on each side. Or you can sear it for 2 minutes on each side and transfer the cast iron skillet into a preheated oven to 415° Fahrenheit, and cook it for 5-6 for medium rare, 6-7 for medium, or 8-9 for well-done. Cooking time will depend on the size of the meat pieces. If you want to use a meat thermometer, the internal temperature should read 120° F to 125° F for rare, 125° F to 130° F for medium rare, 135° F to 140° F for medium, and 145° F to 150° F for well done. Make sure to let the meat rest for about 10 minutes before slicing.
- To toast the bread, cut your baguette into slices. Brush with olive oil, place all slices into a single layer on a large baking sheet, and add to a preheated oven at 400° Fahrenheit. Cook for about 10 minutes, flipping half way, or until the bread is just turning golden. When ready, use a whole peeled garlic clove, and rub each pieces with it for extra flavor.
More Delicious Recipes To Try
- Brussels Sprouts with Pancetta and Parmesan
- Beet And Cucumber Salad With Goat Cheese
- Hearts Of Palm Salad With Shallot Vinaigrette
- Air Fryer Chicken Tacos
Tips And FAQs
- Filet mignon can definitely be a little pricey, so you can totally replace it with sirloin which is also delicious. If you're someone who prefers a fattier piece of steak, New York steak or ribeye would also work great.
- The quality of the parmesan matters for this recipe. I highly recommend using fresh real Italian Parmigiano Reggiano. I always buy a big block, and shred or grate it as needed. It'll keep fresh wrapped up in the fridge for months!
- The bruschetta part of this recipe is the real deal, so if you're vegetarian or just don't want meat, skip it and enjoy just the toasted baguette.
- For best results, the basil must be fresh for this filet mignon bruschetta. Dried basil won't work as good for this recipe.
Filet Mignon Bruschetta
For the Bruschetta mixture
For the Filet Mignon
For the Crostinis
- 1 baguette sliced
- 2-3 cloves garlic large, peeled, and kept whole
- 1 tablespoon olive oil more or less as needed
- balsamic glaze store-bought
- freshly grated parmesan to taste
- Preheat oven at 400° Fahrenheit.
- Start by chopping tomatoes, then place them in fine mesh strainer or colander over bowl or sink to let extra liquid drain. Let drain for at least 10 minutes, stirring tomatoes around with spoon a few times.
- Once tomatoes have released liquid, place them in large bowl and add fresh parmesan, chopped basil, minced garlic, balsamic vinegar, olive oil, salt and black pepper, and gently mix together. Cover bowl with plastic wrap or lid, and place bowl in the fridge.
- Season steak with salt and pepper and cook as you wish to your preferred doneness. You can grill it until desired doneness, or cook it in a cast iron skillet with butter. *see notes. Let steak rest for 10 minutes before slicing.
- Place slices of baguette onto a baking sheet in one single layer. Brush each piece on each side with olive oil. Place in oven, and cook for about 10 minutes, flipping halfway, or until crostinis are just turning golden and crispy. When ready, rub every piece with garlic clove.
- Assemble bruschetta by placing a slice of filet mignon onto slice of bread crostinis, top with tomato mixture, more freshly grated parmesan and a drizzle of balsamic glaze. Enjoy right away.
- Filet Mignon: Cooking time will depend on the size of the meat pieces. Cook the filet mignon as you wish. You can grill it, or cook in a pan such as a cast iron skillet with a little butter. Filet mignon cooks quickly, 5-7 minutes on each side. Or you can sear it for 2 minutes, on each side, and transfer the cast iron skillet into a preheated oven to 415° Fahrenheit, and cook it for 5-6 for medium rare, 6-7 for medium, or 8-9 for well-done. If you want to use a meat thermometer, the internal temperature should read 120° F to 125° F for rare, 125° F to 130° F for medium rare, 135° F to 140° F for medium, and 145° F to 150° F for well done. Make sure to let the meat rest for about 10 minutes before slicing.
- Make it Gluten Free: use a gluten free baguette.