Filet Mignon and Arugula Crostini Recipe
Serve as an appetizer/salad course or serve crostini without the salad for a fantastic appetizer. This is an easy make ahead entrée and if you have leftover meat from Italian Marinated Filet Mignon, this will make a perfect snack or lunch the next day. Tuscan Sunset seasoning was used and can be purchased from Penzey Spices stores or online at Penzeys. If you cannot find this particular spice in your area substitute with an Italian seasoning blend, Tuscan Seasoning from MySpiceSage that can be ordered online or Sicilian Herb Seasoning from HEB’s bulk spice section. If you can’t find the roasted garlic mayonnaise or would like an alternative, see Chatty Advice. Makes about 12 crostini as shown depending on how thin you slice the filets.
Ingredients
- Filets:
- 2 â 6 oz. filet mignon
- 1 tablespoon of Penzy Spice brand Tuscan Sunset seasoning or any seasonings mentioned above
- 1/4 cup of aged balsamic vinegar
- 2 tablespoons of olive oil
- 1/2 tablespoon of Kosher salt
- Crostini:
- Baguette thinly sliced on a diagonal
- Non-stick cooking spray
- 4 cups of Arugula
- 1 tomato finely chopped
- Roasted Garlic Mayonnaise (normally found next to the regular mayonnaise)
Directions
- In a large ziplock bag mix together all the ingredients except for the meat. Add meat, remove air, close and gently massage filets until evenly coated. Pace in refrigerator and marinade for at least 8 hours or overnight if possible. Every so often massage filets and turn bag to allow all sides of filet to be evenly coated with the marinade.
- When ready to grill, heat a grill or grill pan to a medium high heat. Sprinkle each filet with Kosher salt. Sear each side of filet for about 4 â 5 minutes that will normally yield a meat cooked to medium rare. If you prefer your meat medium well cook longer. Doneness of the filet will depend on the thickness of the filet and the type of grill you are using. Once grilled to desire doneness, remove and let rest for 5 â 10 minutes before serving. If serving chilled refrigerate and donât slice until ready to make crostini. Meat should be at room temperature when serving. Do not let meat sit at room temperature for more than one hour.
- When ready to serve, slice baguette on a diagonal and spray with non-stick cooking spray on both sides. Lightly toast in a preheated oven at 375 degrees for about 8-10 minutes. Remove and set aside. Thinly slice filet and set aside. Rinse and pat arugula dry and set aside. Finely chop tomato and set aside. To assemble, smear roasted garlic mayonnaise over the toasted bread, add several leaves of arugula and top with a thin slice of filet. On a plate add arugula and tomatoes to the center of the plate and top with crostini as shown. If desired drizzle arugula and tomatoes with a tad bit of extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 74 | |
| Calories from Fat 51 | 69% |
| Total Fat 5.7g | 7% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 303mg | 13% |
| Potassium 104mg | 3% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.17g | 1% |
| Protein 3.9g | 6% |
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Comments
September 17, 2011Thanks - it was my lunch the day I made it! We had leftover filets and arugular from the night before and it seemed like a perfect match:)!
September 17, 2011These look great for appetizers at a dinner party. Saving to my the try soon folder in my recipe box. Thanks for sharing!
