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Seared Filet Mignon on Crostini

A great little appetizer for parties, anytime, anywhere. Serve on the filet, mustard, arugula combination on endive for the more “bikini” flattering version or make the appetizer more filling by serving on crostini, shown here.

Either way, guests will love this tasty protein-filled bite-sized appetizer that also looks pretty arranged on a platter or as a tray passed appetizer.

This appetizer was featured in the recent

The Bikini Lifestyles Show episode with special guests, Chef Joshua Severson and General Manager and wine expert, Leo Fenn, of Selanne Steak Tavern in Laguna Beach. Need to know how to cook the perfect steak? Listen to Chef Joshua’s tips in this free podcast: Cooking the Perfect Steak with Selanne Steak Tavern In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Seared Filet Mignon on Crostini
Appetizers
A great little appetizer for parties, anytime, anywhere. Serve on the filet, mustard, arugula combination on endive for the more

Ingredients

2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme
3/4 pound filet mignon
1 tablespoon olive oil
24 endive leaves (or crostini)
1/4 cup country dijon mustard (or as needed)
24 medium arugula leaves
Olive oil for drizzling (optional)

Instructions

In a small mixing bowl, mix together rosemary and thyme.
Gently press the herbs onto each side of the filet.
Heat a cast iron skillet over medium high heat.
Add oil.
When oil is hot, add filet and sear about 5 minutes.
Turn and sear an additional 5 minutes.
Cook filet until desired doneness, medium rare preferred.
Allow steak to cool and then wrap in plastic wrap and place in the freezer for about 20 minutes.
Remove steak from freezer and slice, against the grain, into approximately 24 thin slices.
Place a small dollop of mustard in center of endive leaf.
Top with one arugula leaf and then finish with a slice of filet.
If desired, drizzle lightly with olive oil and serve.

Serves

24

Preparation Time (hrs/min)

0, 25

Cooking Time (hrs/min)

0, 15

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