Filet Mignon and Heirloom Tomato Crostini by jakecohen | Quick & Easy Recipe | The Feedfeed
Filet Mignon and Heirloom Tomato Crostini
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Recipe Intro From jakecohen

Grills just wanna have fun! Who isn’t looking for an excuse to fire up the grill? Let’s Unite around the grill w/ steak this summer by making our Jake Cohen’s Filet Mignon & Heirloom Tomato Crostini. Grilled sourdough is topped w/ a quick basil-garlic mayo & juicy heirloom tomatoes before getting crowned w/ tender slices of filet mignon. Our friend @cookdrankeat will be sharing his grilling tips & making Grilled Strip Steak with Chimichurri, too! There are endless ways to enjoy grilled steak; from Strip Steaks to Skirt Steaks, to Ribeyes & Ground Beef.

Join our Jake Cohen & @cookdrankeat for an IG Live on @thefeedfeed Thursday, 8/13 at 4PM ET for a United We Steak Grilling Extravaganza w/ @beefitswhatsfordinner!

Details

Prep time 15mins
Cook time 20mins
Serves or Makes: 6-8

Recipe

  • 3 (8-ounce) Filet Mignon Steaks
  • 1/ 3 cup mayonnaise
  • 1/ 4 cup fresh basil, minced, plus more for garnish
  • 1 clove garlic, finely grated
  • Kosher salt, as needed
  • 3 tablespoons olive oil, divided
  • Black pepper, freshly cracked, as needed
  • 6 slices sourdough bread, halved
  • 3 heirloom tomatoes, thinly sliced
  • Flaky salt, for garnish

Method

  • Step 1

    Light a grill to medium heat.

  • Step 2

    In a small bowl, stir together the mayonnaise, basil, and garlic. Season with salt and set aside.

  • Step 3

    Pat the steaks dry with paper towels. Place on a plate and rub with 1 tablespoon of the olive oil, then season with salt and pepper liberally.

  • Step 4

    Grill, turning once, until golden and an internal temperature of 145°F is reached, about 6 minutes per side. Transfer to a cutting board to rest for 5-10 minutes, then slice.

  • Step 5

    Meanwhile, brush the bread with the remaining 2 tablespoons olive oil. Grill the bread until golden and crisp, about 1 minute per side. Transfer to a platter.

  • Step 6

    Spread some of the basil-garlic mayo over each piece of grilled bread. Top each with 2 slices of heirloom tomatoes, and steak. Garnish with flaky salt and basil leaves, then serve immediately.