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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 15 crostinins



  • 12 oz filet mignon, sirloin or boneless ribeye
  • kosher salt
  • freshly cracked black pepper


  • 1/2 baguette sliced into 1/2 inch pieces
  • olive oil
  • kosher salt
  • freshly cracked black pepper

Truffle Ricotta

  • 8 oz ricotta (or dairy-free ricotta) I used Kite Hill's non-dairy ricotta
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon truffle oil or more to your liking (but be very careful it is strong!)
  • 1 1/2 teaspoon honey



  1. Preheat oven to 200 degrees F and place oven rack in the center. Using a wire rack baking tray (or just add a cookie cooling rack on your baking sheet), place steaks on top. Season each side liberally with salt and pepper. Bake for 1 hour. Remove, set aside, and lower the oven temperature to 350 (for the crostinis).

  2. Heat a cast iron skillet on high until very hot. Add a tablespoon of canola oil and sear the steak for 1 minute and 30 seconds on each side or until a nice brown sear has developed.

  3. Let rest on a cutting board for 10-15 minutes before slicing very thin.


  1. Line a baking sheet with sliced baguettes. Drizzle the crostinis olive oil and season with salt and pepper. Bake for about 10-15 minutes or until the sides start to turn golden brown. Remove from the oven and let cool.

  2. Combine ricotta, salt, pepper, honey and truffle oil in a small bowl.

  3. When crostinis are cool to the touch, top with ricotta mixture and one slice of steak and enjoy!