This post may contain affiliate links. Please read our disclosure policy.
Filet Rossini ❤️ All the elements of it but in appetizer form…well sort of all the elements, I used pâté instead of foie gras and made a red wine demi glace reduction instead of the traditional madeira one!
If you loved this recipe, check out my Herb Butter Roasted Chateaubriand!
Why You’ll Love Filet Rossini
Because I said so? Just kidding lol. This Filet Rossini Crostini is the best appetizer EVER! it’s sooo delicious, easy to make. I am a truffle STAN, and it gives it the best flavor… trust me. It’s rich, flavorful and perfect!
How To Prepare Filet Rossini
🔥 First, brush some mayo on the filets and add a generous amount of salt. Preheat your pan on high for 2 minutes, lower heat to medium high and sear the filets for 5-6 minutes per side depending on thickness, or until 130F.
🥩 Secondly, let steaks rest for as long as you cooked them.
🍷 Then, in the same pan add your shallots, red wine and balsamic. Reduce by half on medium. Add in demi-glacé and cook until it thickens and it coats the back of a spoon and it is quite reduced.
🥖 Fry one side of the baguette with plenty of olive oil.
🌿 Lastly, spread pâté onto the bread, add the steak, sauce, herbs, black pepper and truffle on top of the bread.
Substitutions and Variations
- You can use truffle salt if you don’t have truffle.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use foie gras instead of pâté.
- You can use any bread of your choice instead of baguette to make the crostinis.
Chef Nadia’s Tip
If you don’t have demi-glacé, you can sub for beef stock/broth that has been reduced quite a bit. You can always just finish it off with a pat of butter to mimic the richness of the demi. Adding mayo to the filet isn’t a must but I like the results.
Similar Recipes
Appetizers
Crispy Steak Bites
Mains
Steak Frites Recipe
Appetizers
Beef Tartare
Tacos/Tortillas
Fusion Tacos
Common Questions
I used cabernet sauvignon for this recipe.
You can use truffle salt instead!
You can use foie gras instead of pâté.
Filet Rossini Crostini
Ingredients
- 8 oz tenderloin, using the hair dryer on cool will draw out moisture resulting in a harder sear but also that is why we rub mayo on it
- Mayo, enough to get a thin layer on the tenderloin
- 10-12 slices of baguette
- 8 oz pâté, I used pork/chicken liver
- 1 shallot, minced
- 1 cup red wine, I used cabernet sauvignon
- 2 cups demi glace
- 2 tbsp balsamic vinegar
- Salt and pepper , to taste
- Olive oil , to fry the bread in
- Black truffle , to taste
- Chives, to taste
- Parsley, to taste
Instructions
- First, brush some mayo on the filets and add a generous amount of salt. Preheat your pan on high for 2 minutes, lower heat to medium high and sear the filets for 5-6 minutes per side depending on thickness, or until 130F.
- Secondly, let steaks rest for as long as you cooked them.
- Then, in the same pan add your shallots, red wine and balsamic. Reduce by half on medium. Add in demi-glacé and cook until it thickens and it coats the back of a spoon and it is quite reduced.
- Fry one side of the baguette with plenty of olive oil.
- Lastly, spread pâté onto the bread, add the steak, sauce, herbs, black pepper and truffle on top of the bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
