Burrata, filet mignon and mint pesto crostini

Name: Burrata, filet mignon and mint pesto crostini
Prep time: 45 min
Cook time: 20 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 large clove garlic, finely chopped; 1 ½ cups mint leaves, lightly packed; 1 cup parsley leaves; ¼ cup pecans; Juice of 1/2 lemon or more to taste; 2 tablespoons water; 1 cup freshly grated Parmesan cheese; 1/4 cup olive oil + 2 to 3 tablespoons to finish; Salt and freshly ground black pepper; 2 beef tenderloin steaks, 2” thick; Olive oil; 10 slices of Belgian loaf; 2x 250g burrata cheese, cut into wedges; Fleur de sel for serving; Finely chopped fresh chives, for serving

Preparation 45 min
Cooking 20 min
Servings 6
Freezing I do not suggest

Looking for an appetizer that’s sure to impress without tearing your hair out? These crostini with burrata, grilled filet mignon and mint pesto are simply irresistible! Between the tenderness of the filet mignon, the explosive freshness of the homemade pesto and the creaminess of the burrata, it’s a firework of flavors in a single bite. Perfect to impress your guests at a fancy dinner party, or to spoil yourself on a Tuesday night, because why not? Get ready to receive compliments… and run out of crostini! And yes, you can make the pesto ahead of time – just take it out of the fridge 1 hour before serving!

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Mint pesto

1 large clove garlic, finely chopped
1 ½ cups mint leaves, lightly packed
1 cup parsley leaves
¼ cup pecans
Juice of 1/2 lemon or more to taste
2 tablespoons water
1 cup freshly grated Parmesan cheese
1/4 cup olive oil + 2 to 3 tablespoons to finish
Salt and freshly ground black pepper

Ingredients for the rest

2 beef tenderloin steaks, 2” thick
Olive oil
10 slices of Belgian loaf
2x 250g burrata cheese, cut into wedges
Fleur de sel for serving
Finely chopped fresh chives, for serving

Preparation

Place pesto ingredients in the bowl of a food processor, season generously with salt and pepper, and puree. Add 2-3 tbsp. olive oil and mix with a spoon. Set aside.
Remove the meat from the fridge 1 hour before cooking to allow it to cool. Drizzle with olive oil, rub to coat, then season generously with salt and pepper on both sides.
Preheat the BBQ to maximum power and oil the grates. Place the meat on the grates and cook for 3 minutes. Rotate 45 degrees and cook for a further 3 minutes. Turn steaks over and repeat: cook for 3 minutes, rotate 45 degrees and cook for 3 minutes.
Turn off the heat under the meat and continue cooking indirectly until the internal temperature of the meat reaches 130F for medium-rare. Transfer to a plate, cover with aluminum foil and let rest for 5 minutes before slicing thinly. Reopen the BBQ to maximum heat.
While the meat is resting, brush the bread slices with olive oil on both sides and cook on the grates for 2 to 3 minutes per side. Place on a work surface and cut slices in half.
Spread a little burrata on each piece of bread, then add 2 slices of filet mignon on top. Spread 1 tsp. mint pesto (or more to taste) over the meat, then drizzle with olive oil. Garnish with fleur de sel and chives before serving!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!