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1
Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.
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2
For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper.
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3
Add the olive oil to the skillet and then add the steaks.
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4
Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes.
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5
Let the meat rest for 10 to 15 minutes.
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6
For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper.
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7
Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes.
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8
Once toasted, schmear a thin layer of gorgonzola on each crostini.
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9
For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet.
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10
Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt.
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11
Seal the deal with a little Dean Martin and a good glass of wine.
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12
In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth.
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13
Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil.
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14
Taste and adjust the seasoning as necessary.
