Watercress Pesto & Steak Crostini
Serves: 18
 
Ingredients
  • 18 (¼-inch-thick) slices baguette
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (4- to 5-ounce) beef tenderloin filet
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • Watercress Pesto (recipe follows)
  • Garnish: shaved Parmesan cheese*, fresh basil
Instructions
  1. Preheat oven to 400°.
  2. Place baguette slices in a single layer on rimmed baking sheet. Brush slices with 2 tablespoons olive oil.
  3. Bake until golden brown, 8 to 10 minutes, turning halfway through baking time. Let crostini cool on a wire rack.
  4. Pat steak with paper towels to dry. Season all sides with salt and pepper. Let steak sit at room temperature for 30 minutes.
  5. In a small nonstick skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Cook steak until desired doneness, 3 to 4 minutes per side, reducing heat to medium, if necessary. Place steak on cutting board and allow steak to rest for 15 minutes before slicing. Cut steak in half. Slice each section against the grain into 9 thin slices.
  6. Spread a thin layer of Watercress Pesto onto crostini. Top each with a steak slice.
  7. Garnish with cheese and basil, if desired. Serve immediately.
Notes
*We used a vegetable peeler to shave Parmesan cheese.
Recipe by TeaTime Magazine at https://teatimemagazine.com/watercress-pesto-steak-crostini/