Filet Mignon & Crispy Shallot Crostini

Filet Mignon & Crispy Shallot Crostini

Serves: 4-6

1 French baguette, cut into thin slices
2 tablespoons olive oil
Kosher salt
2 (8 ounce) filet mignon steaks, cooked to medium-rare
Romesco Sauce (recipe below)
4 ounces goat cheese, crumbled
Crispy Shallots (recipe below)
Parsley, for garnish

for the Romesco Sauce
1 red bell pepper
1 large plum tomato
2 cloves garlic
½ cup slivered almonds, toasted
2 tablespoons apple cider vinegar
1 teaspoon paprika
½ teaspoon cayenne pepper
⅓ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

for the Crispy Shallots
2 shallots, thinly sliced
All purpose flour
Olive oil
Kosher salt

Brush baguette slices with olive oil and season with Kosher salt. Toast baguette slices in a 350°F oven until lightly toasted.
Top baguette with a spoonful of Romesco sauce and a few crumbles of goat cheese. Thinly slice filet mignon and place 1 or 2 slices on each piece of baguette. Top with a few crispy shallots and chopped parsley.

for the Romesco Sauce
Preheat oven to 450°F. Rub a little olive oil on both the pepper and tomato. Place on an aluminum foil lined baking sheet and roast, turning occasionally, until tender and charred in spots, about 30 minutes. Transfer to a small bowl and cover with plastic wrap for at least 10 minutes. Peel skin off of pepper and tomato. Remove seeds from pepper.
Puree roasted pepper, roasted tomato, garlic, almonds, apple cider vinegar, paprika, and cayenne pepper in a food processor. Slowly drizzle in olive oil until completely incorporated and season generously with Kosher salt and freshly ground black pepper.

for the Crispy Shallots
Heat about ½” of olive oil in a small fry pan over medium-high heat. Coat shallots in all purpose flour, shake to remove excess flour, and fry in batches until golden brown and crisp (about 25-45 seconds per batch). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.

Photo and recipe courtesy of