One of Darryl Postelnick’s family favorites are his Filet Crisps. Inspired by a local restaurant in his hometown, Darryl wanted to create this appetizer and add some of his own personal twists.
Darryl Postelnick’s Filet Crisps
Makes 3 to 4 servings
Ingredients
- 2 tablespoons bacon drippings*, divided
- 3 to 4 cloves garlic, minced
- 2 cups butter, softened
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 1½ teaspoons chopped fresh rosemary
- 1½ teaspoons fresh thyme leaves
- 1 (16-ounce) French baguette, cut into ½ -inch slices
- 2 (12-ounce) beef fillets
- 1 (5.2-ounce) package garlic and herb Gournay cheese*
Instructions
- Preheat oven to 450°.
- In a small pan, melt 1 tablespoon bacon drippings over medium heat. Add garlic, and cook, stirring constantly, until tender, 1 to 2 minutes.
- In a small bowl, stir together garlic and butter; add 1 teaspoon salt, 1 teaspoon pepper, rosemary, and thyme, stirring until combined.
- Place baguette slices in a large cast-iron skillet.
- Bake until crisp, 2 to 3 minutes. Spread butter mixture onto each baguette slice, and bake for 10 seconds or until lightly toasted. Remove from the skillet.
- Melt remaining 1 tablespoon bacon drippings, and brush it over all sides of the beef. Season with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
- Heat large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add beef, and cook for 5 minutes on each side, or until desired doneness.
- Spread the cheese onto the baguette slices. Slice the steak, and layer a piece onto each baguette. Enjoy!
Notes
*Darryl uses Boursin and Bacon Up®, prepackaged bacon drippings. It can found in the cooking oil aisle of the grocery store.
You can find this recipe and more when you pre-order Darryl Postelnick’s book “R U Kidding Me? Cooking with Darryl”. Make sure to follow Darryl Postelnick for announcements, recipes, and more.
