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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 inch French Baguette Bias Sliced 1/4" thick, Toasted with Olive Oil 3 Tbsp.
  2. Whipped Cream Cheese 3 Tbsp.
  3. Roasted Red Pepper Pesto (Store bought or recipe below)
  4. 1 each 5 oz Omaha Steaks Filet Mignon, seasoned, grilled and sliced
  5. 2 Tbsp. Roasted Red Peppers Diced 1/8"
  6. 1 Tbsp. Chopped Chives Roasted Pepper Pesto*
  7. Makes about 2 cups
  8. 1 cup Roasted Red Peppers peeled, seeded and chopped
  9. 1/4 cup garlic cloves peeled
  10. 1/2 cup pine nuts, toasted
  11. 1 tsp. kosher salt
  12. 1/4 tsp. cayenne pepper
  13. 1 cup Parmesan cheese, grated
  14. 1 Tbsp. lemon juice
  15. 1/2 cup olive oil
Instructions
  1. Season and grill Omaha Steaks Filet Mignon to Medium Rare and let rest for at least 10 minutes. Next slice the French baguette on the bias about 1/4" thick and brush with a small amount of olive oil. Place in oven broiler and toast until just brown. Spread Crostini with a heaping teaspoon of Whipped Cream Cheese Spoon on a heaping teaspoon of Roasted Red Pepper Pesto Slice Filet Mignon thinly with a sharp knife then cut each slice in half. You should have about 16 slices. Place 1-2 slices of Filet Mignon on each Crostini. Place 3-5 each 1/8" chopped Roasted Pepper pieces on the Filet Mignon sprinkle with finely minced chives. Serve and enjoy Roasted Pepper Pesto Combine all ingredients but the olive oil in a food processor or a blender and purée until smooth. Next add the oil slowly in a thin stream with the food processor running until it is completely combined.
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