Filet and Burrata Crostini. If you are looking for a simple appetizer or even a light meal featuring filet mignon, this should definitely be up for consideration. With only 4 ingredients, you barely have to give it a thought! Plus, this steak and cheese crostini comes together in under 10 minutes!
Why You Need This Appetizer
First is the obvious answer- it is really good!! Then of course there is the fact that it uses minimal ingredients and takes hardly any time at all. Next, while I am calling this an appetizer, it is certainly hardly enough for a meal.
Ingredients Of The Filet And Burrata Crostini
There is no need to go over the top with seasonings or anything else when you use quality ingredients. Which is the beauty of this simple dish!
- Good Crusty French Bread -or other crusty bread of choice.
- Filet Mignon. The beauty of this recipe is in the simplicity, however, it is important to buy quality ingredients. my filets are from Bingham Beef, a generational company out of Oregon. I always think it is good to find a local source for beef, one that you can trust, if not order online!
- Good quality olive oil. I use Moires life. Extra virgin is the purest and the type I recommend. You can also use avocado oil, I know it is really popular right now.
- Fresh burrata. Burrata is made from mozzarella and cream and has the perfect texture for this recipe. It might be a little harder to find, but check a specialty grocery and you should be able to find it there.
- *Optional* If you like, you can also add salt, pepper, and crushed red pepper.
Cooking The Filet
Cooking the filet is the most important part of this recipe, so let’s go over it in depth. First off, bring your steak to room temperature, as it cooks best at this temp. Second, season the steaks, but make sure to wait until right before searing to do this. This step is a little controversial, but I prefer to season right before.
Next, heat the pan. My method of choice is a cast-iron skillet or griddle, it holds heat and gives such a great sear. It is important to heat it almost to smoking before you put the steak on. After this is done, add a little bit of oil. When the oil has heated, you are ready to add the meat. Make sure to sear on both sides, I did mine for about 3 minutes each. However, you can cook them for up to 5-6 minutes depending on how rare you would like your meat. Now, set the meat aside and cover with tinfoil while you assemble the rest of the crostini.
Assembling The Filet And Burrata Crostini
This will come together quickly, so let me give you a quick step-by-step.
- Brush your bread slices with olive oil and broil until crispy. This shouldn’t take long.
- Cut the burrata in half and spread on the toasted bread. You can heat the cheese up a touch if you want.
- Thinly slice your filet and place it on top.
- You can drizzle again with a touch of olive oil if you want, or leave it as it is.
- I like to sprinkle with salt, pepper, and crushed red pepper. If you don’t like that, skip this step
- These are best served right away. They are still good cooled, but not as good cold.
I love this creative way to use filet mignon in appetizers. You can use other steak, of course, but filet is so tender, it is always a favorite. You can also grill a ribeye, flank steak, or even sirloin if you prefer. This is a recipe that can also be done with pork tenderloin as well. Now the pork is a milder flavor though, so I prefer the beef over pork.
Filet and Burrata Crostini
- Cast iron skillet or griddle, sharp knife
- 1 loaf French Bread sliced into about 1/2-1 inch slices. I sliced mine slightly on the diagonal.
- 6-8 balls burrata
- 3 4-6 ounce filet mignon make sure these are at room temp before you start.
- 2 tablespoons canola or other neutral flavored oil
- olive oil to brush on bread. I used about 2 tablespoons
- salt, pepper, and crushed red pepper
Rub for filet
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- dash cayenne powder
- Combine the ingredients for the rub. Sprinkle over the steaks and press gently. Heat your skillet over medium heat until it is just under smoking. Add your canola oil to the pan, swirl it around. Add your steaks. I only like to turn my steaks once, so make sure it is ready to turn when you do. I let mine go about 3 minutes per side. If you want it more well done than that, go for about 5-6 minutes per side. Remove from the pan when it is cooked on both sides. Cover and allow it to rest while you are finishing the rest. Place your french bread slices on a sheet pan and brush with olive oil. Broil them until they are lightly toasted. Remove from the oven. Cut each burrata in half or thirds, depending on the size. Press each half over a toasted bread slice. When they are all topped, slice your filet. You can slice as thick or thin as you like, I went pretty thin. Layer it on top of the cheese. The last step is to sprinkle with salt, pepper, and crushed red pepper. The crushed red pepper is optional, but I love that kick!This appetizer (or light meal) is best served right away. It is still good cooled, but not so good after it has set for awhile. Thankfully, it is simple to make and can be pulled together quickly!Now, sit back and enjoy. You deserve it!
If you are a beef eater, stick with a ribeye, flank, or even sirloin. Cook them all the same way as I showed with the filet mignon. If you are wanting to go for pork, you can always use a pork tenderloin too, just know it is a much more mild flavor.
Any soft cheese works well! You can use fresh mozzarella or ricotta. You can also use a grueyere or even bleu cheese if you like.
I don’t recommend it. This dish really is best served right after assembling.