A deliciously fancy hors d’eourvre for your next dinner or cocktail party! This Filet Oscar Crostini Appetizer is a fun take on the classic Filet Oscar dish made bite sized and worthy of your fingers!
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This Filet Oscar Crostini appetizer will be the talk of your New Years Eve party! They are so fancy and packed with flavor! It really is the perfect bite sized appetizer to ring in the new year!!
What is ‘Oscar’ style filet?
Oscar style is a filet prepared with crab, asparagus and a Bearnaise sauce.
“Filet” Oscar is typically prepared by cooking a filet tenderloin and then topping the filet with crab meat, asparagus tips and then finally, a Bearnaise sauce.
Bearnaise Sauce The “Modern Way”
The SAUCE for Filet Oscar is the best part of the dish hands down.
It is called a ‘Bearnaise’ sauce. Sounds fancy huh?! If you are just patient, it will work out. (Definitely worth the extra diligence so follow according to instructions.)
I discovered a non-traditional way or more “modern” technique to making the sauce which requires less pots/pans and allows less room for error.
The most important part is to heat the sauce slowly and WHISK, WHISK, WHISK! It is worth the effort!!
A Fancy Finger Food Appetizer
Of all the bite sized appetizers on my blog, THIS one is the fanciest by far!
I mean, filet? Crab? Bearnaise sauce?? Forget about it.
Although, it may not be the cheapest appetizer to make, you get what you pay for. So if you invest in a good cut of tenderloin, you will not regret it.
This appetizer will impress your guests while filling their tummies! It is the perfect hors d’evours for a cocktail party, holiday party or New Years get-together!
Tips For Making Your Filet Oscar Crostini
- Do NOT over toast your crostini! If it is too hard, you will ruin the entire appetizer. *See tip below on how to toast these!
- Get the best filet you can find! A good filet means a tender filet. And a tender filet will be easy to BITE into.
- Make all the components ahead of time! (hours or the night before). Sear and slice your filet. Prepare your sauce. Cut your bread. And trim your asparagus. Then refrigerate everything until ready to use.
- Take your time and be diligent with the sauce. It is the best part and SO worth the extra attention!
- Crusty, fresh bread is key. No one likes stale crostini.
How To Cook Your Steak
Cooking your filet is a personal preference! I personally love a good medium on my filet but if you want more rare or well done, go for it.
Just keep in mind! You are not the only one eating your crostini. Does everyone love rare? Well done?
If you were at a wedding hors d’eourvre hour, they would most likely serve their filets medium-rare or medium since that is the recommended “doneness”. So if you are expecting guests, I recommend preparing your filets medium since it is in between well and rare.
How To Prep These So They Are Perfect For Your Guests
I made these twice because the first time, my crostini dried out too much and it was not easy to bite into.
So what I ended up doing was broiling/toasting one side of each crostini. (Just lay them flat on a baking sheet and broil lightly without flipping them.)
Then assemble each directly on the baking sheet keeping the non-toasted side DOWN! Cover with tin foil and keep in the fridge.
Then when your guests are on their way, you can pop the entire baking sheet full of assembled crostini into the oven! The bottom of the crostini will now toast while the rest warms up nicely!
Pin this recipe for later using the pin below!
Here are some warming plates you can use to keep these crostini warm for your guests!
Here are some other fancy hors d’eourvres!
Mini Canape Toasts with Sweet Cheese
Grilled Cheese Sticks (with tomato soup shooter)
Bruschetta Caprese (with mozzarella)
Pork Cubes Wrapped in Maple Bacon
Filet Crostini Appetizer
Filet Oscar Crostini Appetizer
Ingredients
- 1 Crusty Italian Baguette ((Cut into 3/4″ thick slices))
- 12 oz. Tenderloin Filet (The best you can afford!)
- 5 oz. Asparagus Tips ((28 tips))
- 8 oz. Crab Meat ((I use canned))
- 1 Garlic Clove
- Salt (*to taste)
- Freshly Cracked Black Pepper
Bearnaise Sauce
- 1 Stick Salted Butter + 1 Tbsp.
- 1 Small Shallot ((Minced))
- 2 Tbsp White Wine Vinegar
- 1 Tbsp Tarragon ((Chopped))
- 2 Large Egg Yolks
- 1 Tbsp. Honey
- 2 Tbsp. Lemon juice
Instructions
- Lay your sliced bread onto a baking sheet and brush or drizzle both sides with butter. Season with salt and pepper. Place under the broiler until tops are lightly browned. Remove and immediately rub your peeled garlic clove onto each slice. Set aside.
- Dry your filets with a paper towel and season WELL with salt and pepper. Place a heavy saute pan over high heat until it gets very hot. Add, 2-3 tbsp of butter to the pan and immediately add your filets swirling the butter around each filet using the pan handle to do so. Don’t move your filets! Wait about 4-5 minutes and flip when one side starts to brown. Allow the other side to sear until nicely browned. Internal temperature should reach about 140 degrees for medium steak. Take off heat and set aside. Slice filet very thinly right before your ready to assemble.
- To make your Bearnaise sauce, add 2 tbsp of butter to a sauce pan over medium heat. Add your shallots, vinegar and tarragon. Simmer for about 5 minutes to allow the shallots to soften and vinegar to cook off. Don’t let the shallots burn! Turn off heat and allow to cool.
- Cook your asparagus according to directions (if using a steam bag). Otherwise, bring salted water to a boil in another sauce pan and toss in your asparagus for a few minutes (until just cooked through) not too soft! Rinse with ice cold water and then cut into desired length. Set aside.
- Add your egg yolks to the shallots and whisk. Turn heat back on to the lowest setting and while whisking, stream in your butter slowly until fully incorporated. Whisk your butt off making sure to scrape the bottom of the pan. The sauce will slowly start to thicken as the eggs cook. Once the sauce is thick enough, (think creamy soup) turn off the heat. Finally, whisk in your lemon juice and add salt and pepper to taste. Set sauce aside. *Your sauce will thicken as it sits. If needed, add a little water to loosen up.
- When ready, start to assemble your crostini directly on your baking sheet. Place one to two slices of filet onto each followed by two asparagus spears, then a spoonful of the crab meat. Cover with tin foil and place in a 350 F oven until all components are warmed through (about 10 minutes). The bottom of the crostini will also get a chance to crisp up! Take out and place on serving platter with sauce drizzled generously over each.
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