- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 320 kcal
Quick summary
“Crispy slices of French baguette rubbed with raw garlic and crowned with thin slices of grilled medium-rare filet mignon. The classic assembly gains crispy pancetta cubes, fresh tomato sauce, wild arugula, and parmesan shavings.”
What you need to know
- The bread rubbed with a fresh garlic clove while still hot absorbs the essential oils without burning the aromatic.
- The quick searing of the filet mignon for 1 minute on each side ensures a tender and very juicy reddish center.
- The crispy fat of the fried pancetta provides a salty depth that complements the freshness of the arugula and tomato.
Ingredients
Main
- unit (30 cm), sliced French baguette
- tablespoons, + for serving Extra virgin olive oil
- large, cut in half Garlic clove
- g, thinly sliced Filet mignon
- g, cubed Sliced pancetta
- cup Fresh tomato sauce for bruschetta
- cup Wild arugula
- tablespoons Freshly grated parmesan cheese
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Heat a skillet over medium-high heat. Add the pancetta cubes and cook until crispy and golden. Remove to a plate lined with paper towels to remove excess fat.
- In the same skillet, add a drizzle of olive oil if necessary. Season the filet mignon with salt and pepper. Grill for 1-2 minutes on each side for a rare doneness. Remove and let rest for 5 minutes before slicing into thin strips.
- Spread a teaspoon of fresh tomato sauce over each slice of toasted bread. Arrange some slices of filet mignon over the tomato.
- On top of the fillet, add a generous portion of crispy pancetta. Distribute some wild arugula leaves and finish with grated parmesan cheese and a drizzle of olive oil. Serve immediately.
Chef's tips
- Cut the baguette slices diagonally to obtain a larger surface area to accommodate the meat and fillings.
- Completely drain the pancetta cubes on paper towels to maintain the crispy touch in the appetizer.
- Let the filet mignon rest for 3 minutes before slicing so the juices don't soak the toast.
Variations
- Version with balsamic reduction: drizzle threads of dense balsamic vinegar reduction over the assembled slices before serving.
- Mushroom version: incorporate mushrooms sautéed in olive oil along with the strips of filet mignon over the toast.
- Version with pesto: substitute the tomato sauce with a teaspoon of Genovese pesto sauce on each slice of bread.
Substitutions
- The filet mignon can be replaced by thin strips of soft sirloin, rump steak, or leftovers of cold homemade roast beef.
- The cubed pancetta can be replaced by crispy smoked bacon in small cubes or toasted slices of raw ham.
- The French baguette can be replaced by slices of rustic Italian bread or natural fermentation sourdough bread.
How to store
Assemble the bruschettas only at the exact moment of consumption so as not to soften the bread. Toasted baguette slices without topping last up to 2 days in a dry jar and the grilled meat can stay in an airtight jar in the refrigerator for up to 2 days.
Can it be frozen?
Freezing the assembled dish is not recommended, as the bread softens, the tomato falls apart, and the arugula burns in the ice. Raw pancetta and raw filet mignon can be frozen individually for up to 3 months in proper bags.
What to serve with
Serve as an appetizer accompanied by a glass of young red wine like Chianti, craft pilsner beer, or a board of marinated olives.
Frequently asked questions
Can I use industrialized tomato sauce in the assembly?
Prefer fresh chopped tomatoes without seeds marinated with olive oil, salt, and basil to preserve the freshness of the bruschetta.
How to keep toasts crispy at events with guests?
Bake the breads beforehand and arrange the fillings in bowls so that each person assembles their bruschetta at the moment of eating.
What is the ideal thickness for filet mignon slices?
Cut strips of approximately 3 to 5 millimeters against the grain of the meat to ensure smooth chewing.
How do I rub the garlic on the toast without breaking the bread?
Rub the clove of garlic cut in half lightly over the hard crust and the crispy surface right after coming out of the oven.
