Burrata, filet mignon and mint pesto crostini

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

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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

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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!