Go Back

Cheesy Crostini with Filet in Parmesan Wine Sauce

Print Recipe Pin Recipe

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!