Filet Mignon Canapés


454 g of filet mignon, cut into bite-size pieces
½ tsp of Le Saunier de Camargue Fleur de Sel
½ tsp of garlic powder
½ tsp of onion powder
2 tbsp of Worcestershire sauce
1 baguette, sliced
1 cup of grated parmesan cheese
Fresh thyme, for garnish
Creamy Horseradish (optional)

filet mignon canape

Directions :

fleur de sel

Marinate the Filet Mignon:
In a bowl, combine the bite-size pieces of filet mignon with garlic powder, onion powder, and Worcestershire sauce. Make sure each piece is well-coated.
Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes.

Prepare the Crostini:
Preheat your oven to 350°F (175°C).
Slice the baguette into thin rounds, about ½ inch thick.
Brush each slice lightly with olive oil on one side.
Arrange the baguette slices on a baking sheet, oiled side up.
Sprinkle grated parmesan cheese generously over each slice.
Bake in the preheated oven for about 10 minutes, or until the crostini are golden and crispy.

Cook the Filet Mignon:
While the crostini are baking, heat a skillet over medium-high heat.
Once hot, add the marinated filet mignon pieces to the skillet.
Sear the meat for about 2 minutes on each side or until they reach your desired level of doneness.

Assemble the Canapés:
Once the crostini are baked and the meat is cooked, start assembling your canapés.
Place one or two pieces of the cooked filet mignon on top of each crostini.
Sprinkle a pinch of Le Saunier de Camargue Fleur de Sel over each canapé for an enhanced flavor.
Garnish with fresh thyme leaves for a refreshing touch.
If desired, add a small dollop of creamy horseradish on top of each canapé for an extra zing.

Serve Immediately:
Arrange the canapés on a serving platter and serve immediately while the crostini are still warm and the meat is juicy.