Filet Mignon Bruschetta

Print Recipe

5 from 5 votes

This filet mignon bruschetta is such a fun appetizer, super easy to make, and absolutely delicious!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Italian

Servings: servings

Calories: 263kcal

Author: Priscilla Lawrence

Equipment

large bowl
fine mesh strainer or colander to strain tomatoes
grill or cast iron skillet to cook filet mignon
oven
large baking sheet to toast bread
cheese grater for parmesan
pastry brush optional, to brush bread

Ingredients

For the Bruschetta mixture

1 pound tomatoes chopped
⅓ cup freshly grated parmesan
4-5 leaves fresh basil chopped
2 cloves garlic minced
3 teaspoons balsamic vinegar
2 teaspoons olive oil extra virgin
¼ teaspoon salt more or less to taste
¼ teaspoon black pepper more or less to taste

For the Filet Mignon

8-10 ounces filet mignon or more
salt to taste
black pepper to taste
1 tablespoon butter if cooking in skillet, optional

For the Crostinis

1 baguette sliced
2-3 cloves garlic large, peeled, and kept whole
1 tablespoon olive oil more or less as needed

Topping

balsamic glaze store-bought
freshly grated parmesan to taste

Instructions

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.

Notes

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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition