Cheesy Crostini with Filet in Parmesan Sauce
This was an amazing dinner that your entire family will love! The crispy bread sops up the sauce and the soft filet pairs perfectly!
Cheesy Crostini with Filet in Parmesan Wine Sauce
Ingredients
Filets
- 4 filet mignons room temp (1 pound)
- salt/pepper
- 3 Tablespoons butter
- 8 cloves garlic smashed
- 2 sprigs fresh rosemary
- 6 fresh sage leaves
- 1 baguette sliced, and toasted (I brush with olive oil and add salt before toasting. Top with cheese and pop in oven at 500-broil at end for a minute. Top with parsley.)
- 1 cup grated Havarti cheese
- parsley chopped
Sauce
- 1 shallot chopped
- 1 T. flour
- 2 cups chicken stock
- ¼ cup half and half
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 500 degrees F.
- In a cast iron skillet, season the filets with salt/pepper.
- Slice butter and lay on top.
- Decorate bottom of pan with rosemary, sage, garlic.
- Roast until cooked to your liking. (I did about 130 degrees, let it rest, sliced and cooked slices one minute longer in cast iron pan)
- For the sauce, use the same skillet from the beef.
- Mash the garlic down with a fork. Add shallots
- Stir in flour and cook 1 min.
- Pour in broth on med-high heat and scrape bottom. Add cream and parmesan cheese
- Simmer on low.
- Lay some beef slice in sauce, top with crostini and more beef.
- Top with parsley and dig in!
Adapted from Half baked Harvest
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