Pepper Crusted Filet Mignon Crostini with Baby Portobello Jam
2 tbsp olive oil
1 tbsp butter
16 oz filet mignon, seasoned generously with salt and pepper and brought to room temperature
1lb cherry tomatoes
Jammy Yummy portobello jam
Slice baguette into 1" rounds and set aside.
Place tomatoes on a baking tray and roast at 350F for 8-10 minutes. Remove from oven and set aside.
Add the butter and olive oil to a cast iron skillet and sear the filet mignon on high heat for 8 minutes each side.
Baste the filet with pan juices and remove from the pan once all sides are golden. Let it rest while toasting the baguette.
Put the baguette rounds in the same pan that the filet was cooked in, and toast until golden on both sides.
Spread the baguette rounds with mushroom jam, add rocket, and then sliced filet mignon. Top with a tomato and sprinkle with sea salt and balsamic vinegar.