Filet of Beef Crostini w/ Artichoke Pesto & Parmesan Curls
I forgot all about this recipe.
I used to make it in the 90's when I was a newlywed. I used to get all of my recipes from Gourmet Magazine, and this one was from a bridal shower menu in 1993.
It is a crowd pleaser, and I served it at every party years ago.
I had a summer cocktail patio party and took this one out of retirement.
Instead of making a whole filet mignon, I used good quality cooked roast beef, sliced thin from the deli, but feel free to cook the filet if you want.
Filet of Beef Crostini w/ Artichoke Pesto:
2 1/2-pound trimmed fillet of beef, tied (or 2 lbs. good quality roast beef or eye round, cooked and sliced thin)
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
3 tbsp white-wine vinegar
1/3 cup olive oil
sea salt & pepper to taste
24 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
a bunch of arugula, coarse stems discarded and the leaves washed and dried
24 Parmesan curls made with a vegetable peeler
If making the filet: Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
In a blender purée the artichoke hearts and the garlic with the vinegar, olive oil, and salt and pepper. The pesto can be made 2 days in advance and kept covered and chilled.
Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
I like a dab of mayonnaise on top of the beef slices so that the parmesan curls adhere and don't fall off the crostinis.
Can be assembled 3 hours in advance and kept in the fridge.