This irresistible steak crostini is a delightful appetizer with minimal ingredients yet packs big flavors! Crisp baguette slices are layered with creamy Boursin cheese and a tender slice of filet mignon. A final drizzle of herb oil brings a burst of freshness to each bite.
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About This Recipe
This steak crostini is an impressive yet easy appetizer that uses just a handful of ingredients and is full of big flavors! Crisp crostini is topped with a spread of creamy Boursin cheese and layered with slices of perfectly seared filet mignon.
A final drizzle of herb oil cuts through the richness of the steak and cheese and brightens up all the flavors for the perfect bite! The combination of the savory and creamy soft cheese with the buttery filet is so delicious, you won't be able to stop at just one! For another wonderful appetizer try my Caramelized Onion Dip.
📋 Ingredients
- Steak: Filet mignon is used in this recipe because it is so tender and easy to take a bite of on top of crostini. You can also sear a New York strip, which will have great flavor.
- Baguette: Look for a good quality French baguette.
- Boursin Cheese: This is a creamy French cheese that is generously flavored with herbs and garlic. You can often find Boursin cheese in most grocery stores. Tip: Buy an extra box for Boursin stuffed mushrooms!
- Fresh Herbs: To add a layer of freshness to the rich bite, chop up tender herbs such as parsley and chives and mix with olive oil. You can also use fresh cilantro or basil.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Steak Cuts: Instead of filet mignon, use New York strip or grilled Tomahawk for a more meaty and rich flavor.
- Cheese: Instead of Boursin cheese, spread ricotta or burrata onto the crostini. If you're able to find stracciatella, which is what's inside a ball of burrata, that would be a delicious option as well.
- Switch Up the Garnish: Instead of herb oil, garnish the steak crostini with a drizzle of sweet aged balsamic or passion fruit chimichurri for a fun twist.
- Toast or Grill the Bread: Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.
⏲️ Instructions
Step 1: Dry the steaks with paper towels and season with salt and pepper all over.
Step 2: Sear the steaks in a hot skillet drizzled with olive oil, for 4-5 minutes per side, until the outside is charred. Then remove and set aside.
Step 3: Toast the sliced baguette in a dry skillet until golden brown and crisp.
Step 4: Once the steaks have rested for at least 5 minutes, slice the filet into thin slices, against the grain.
Step 5: Spread a thin layer of Boursin cheese onto each crostini.
Step 6: Lay a slice of steak on top of the Boursin and garnish with a dollop of herb oil and flaky sea salt.
📍 Recipe Tips
- Dry the Meat: Dry the steaks well with paper towels, this will make sure the steaks get a good sear.
- Rest the Filet: Once the steaks are done cooking, let the meat rest for at least 5 minutes before slicing.
- Bring the Boursin Cheese to Room Temperature: Leave the Boursin cheese on the counter at room temperature for at last 30 minutes. This will make the cheese creamier and easier to spread onto the crostini.
Recipe FAQs
Yes, filet mignon will be the most tender but you can also use a New York strip or ribeye steak for a more rich flavor.
If Boursin cheese is not available, substitute with creamy goat cheese or ricotta cheese. You can also mix in roasted garlic and chopped herbs to mimic the flavors of Boursin cheese.
Serving Suggestions
- Wine Pairing: Serve the steak crostini with a bold red wine such as Cabernet Sauvignon or Merlot that will compliment the rich flavors of the steak and Boursin cheese.
- Appetizer Pairings: Serve the steak crostini with other appetizers such Spanish clams in Green Sauce or a Chilled Seafood Platter.
More Appetizers to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Steak Crostini with Boursin
LittleFerraroKitchen.com
Equipment
Ingredients
- 8 ounces filet mignon
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- 1 tablespoon neutral oil such as avocado or vegetable oil
- ½ baguette sliced into ½ inch slices
- 3 ounces Boursin cheese about half of the package
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1 garlic clove grated or finely chopped
- ¼ cup olive oil
- Flakey sea salt for garnish
Instructions
- Bring the steak to room temperature and pat dry with paper towels. Season the filet mignon with salt and pepper, gently patting it down so the seasonings stick to the steak.
- Place a medium sized cast iron skillet to high heat and pour neutral oil in Once hot, sear the steaks for 4-5 minutes on the first side, then flip over and continue cooking for another 3-4 minutes, until the steaks form a deep crust. Reduce the time by 1-2 minutes for a thinner filet.
- Once the steaks are seared, remove them to a plate and let the steaks rest for at least 5 minutes before slicing. Once ready, slice the steak into thin slices against the grain.
- Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.
- For the herb oil, add the chopped parsley, chives, grated garlic and olive oil to a bowl and stir to combine.
- To assemble, spread a thin layer of Boursin cheese into each crostini and top with a slice of filet and a drizzle of herb oil. Garnish with flakey sea salt over the top and serve immediately.
Notes
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- Dry the Meat: Dry the steaks well with paper towels, this will make sure the steaks get a good sear.
- Rest the Filet: Once the steaks are done cooking, let the meat rest for at least 5 minutes before slicing.
- For another quick impressive appetizer try my Pan Con Tomate with Jamón.
- Bring the Boursin Cheese to Room Temperature: Leave the boursin cheese on the counter at room temperature for at last 30 minutes. This will make the cheese creamier and easier to spread onto the crostini.
- Toast or Grill the Bread: Toast the sliced baguette in a dry skillet until golden brown. You can also toast the bread slices in the oven at 350 degrees Fahrenheit for 5-6 minutes until golden brown.
- Try this Grilled Flank Steak and Vegetables.
Luv2cook says
So easy and very impressive.
CookinFamily says
Super easy and if you live little bites like you get in Spain, (Tapas), This is the right recipe. The Boursin is wonderful alone then you add a great perfectly cooked slice of Steak. So Good.
Melinda says
This looks wonderful. Is the Boursin in the tubs or is it a block? Not sure I can find a block. Is there a good substitution?
Samantha Ferraro says
Hello Melinda, We find the cheese in almost every grocery store here in the PNW. We used the Block, I have however seen it in tubs. With that said, do some fun experimenting with different flavored cheeses like, "Rondele Garlic & Herbs Cheese Spread" and let us know what you wind up with. Tast the cheese first. Have fun. Thanks for writing, Samantha!