Filet Mignon and Heirloom Tomato Crostini
Recipe Intro From thefeedfeed

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!


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


  • 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


  • 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.