- ½ baguette, cut into ¼-inch slices (you should have about 25 slices)
- 4 tablespoons extra virgin olive oil, divided
- 5 cloves garlic, divided
- 2 8-ounce pieces beef tenderloin
- Fresh ground pepper
- 1/3 cup pesto of your choice
- 4 ounces cream cheese, softened
- 4 ounces goat cheese, softened
- 2 tablespoons extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- Pinch of salt
- Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool.
- Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.
- Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
- While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.
- Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.