Beef Filet & Caviar Crostini

Name: Beef Filet & Caviar Crostini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 Creekstone Farm’s Beef Tenderloin Steaks; Cornhusker Kitchen Spray Duck Fat; Jacobsen Salt Co. Black Garlic Salt; 1 clove garlic, crushed, peeled; 8 slices baguette; 2 tbsp unsalted butter; 2 tbsp Texas Olive Ranch Extra Virgin Olive Oil; 1/4 cup creme fraiche; 1 tbsp Kozlik’s Dijon Classique; Kilo Select Sturgeon Caviar

Dec 31, 2024 • Tom Jackson

This luxurious appetizer combines the richness of seared Creekstone Farms beef tenderloin with the elegance of Kilo caviar. Start by preheating a Yoder Smokers YS640s Pellet Grill and a Lodge Steel Skillet. Coat Creekstone Farms Beef Tenderloin Steaks with duck fat and season with black garlic salt. Sear the steaks in a skillet with butter, olive oil, and garlic, basting frequently until they reach 120ºF. Rest the steaks, then toast baguette slices in the flavorful fats. Prepare a tangy dijon crème fraiche and pipe it onto the toasted baguettes. Top with slices of rested beef and finish with a dollop of caviar for an exquisite bite.

Beef Filet & Caviar Crostini

Tom Jackson

Rated 5.0 stars by 1 users

Servings

8

Prep Time

20 minutes

Cook Time

20 minutes

Calories

200

Level up your entertaining with these Beef Filet & Caviar Crostini, a luxurious yet approachable appetizer that combines tender, perfectly seared beef with the refined flavor of sturgeon caviar. Toasted baguette slices provide the perfect base, topped with a creamy dijon crème fraiche and finished with a touch of indulgence. This simple yet sophisticated recipe is sure to impress your guests and bring a touch of elegance to any gathering.

Ingredients

2 Creekstone Farm’s Beef Tenderloin Steaks
Cornhusker Kitchen Spray Duck Fat
Jacobsen Salt Co. Black Garlic Salt
1 clove garlic, crushed, peeled
8 slices baguette
2 tbsp unsalted butter
2 tbsp Texas Olive Ranch Extra Virgin Olive Oil
1/4 cup creme fraiche
1 tbsp Kozlik’s Dijon Classique
Kilo Select Sturgeon Caviar

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser door removed and the griddle installed over the firebox.
Place a Lodge 10” Steel Skillet on the griddle to preheat for 10 minutes.
Spray the steaks with duck fat. Season with Jacobsen Salt Co. Black Garlic Salt.
Place the butter, Texas Olive Ranch Extra Virgin Olive Oil, and crushed garlic clove in the skillet. When the butter is melted, add the steaks and cook to sear, basting with butter occasionally with a spoon. When the first side is seared, flip and continue cooking, basting frequently. Remove the steaks from the skillet when they reach an internal temperature of 120ºF.
While the steaks rest, toast the slices of baguette in the remaining fats in the skillet.
Mix the creme fraiche and Kozlik’s Dijon Classique in a bowl, then transfer to a piping bag or zip top bag.
Chop or slice the beef after resting for 5-10 minutes.
Pipe the Dijon creme fraiche onto the toasted baguettes. Top with the beef, then add a dollop of caviar on top.

Recipe Note

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Dry Aged Ribeye and Butter Poached Lobster

Chateaubriand & Bacon Wrapped Green Beans

Recipe Highlights and Insights:

Pairing caviar with beef creates a luxurious culinary experience that balances rich, bold flavors with delicate, briny notes. The tender, savory profile of beef, especially cuts like filet or tenderloin, provides a hearty contrast to the silky, salty bursts of caviar. This pairing celebrates textural harmony—juicy, seared beef complements the creamy, bead-like texture of high-quality caviar. Together, they deliver a symphony of umami and subtle oceanic flavors that feel indulgent yet refined. Whether served on crostini or as a garnish for beef tartare, this combination is a testament to the art of pairing land and sea.