Create the perfect bite by layering toasted baguette with filet mignon and a fresh herb sauce.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 8 |
Ingredients
- 1 baguette, cut into 1/4-inch thick slices
- 8 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons white wine vinegar
- 1 large shallot, sliced
- 1 garlic clove
- 1 pound filet mignon, cut into 1-inch medallions
Instructions
- Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes.
- Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 48 mg |
| Sodium | 297 mg |