Thank you to True Aussie Beef & Lamb for the steak that inspired this recipe.
Ingredients
- 2 filet mignon – about 6 to 8 ounces each
- Olive oil
- Big Green Egg Classic Steakhouse Seasoning
- 2-3 fresh, thinly sliced radishes, optional
- Chives, cut into 2” pieces, optional
Crostini Ingredients
- 1 baguette cut into ½ inch-thick slices
- Butter or olive oil to toast
Horseradish Sauce Ingredients
- ½ cup sour cream
- ½ teaspoon of prepared horseradish
- Big Green Egg Citrus & Herb Seasoning
- Black pepper
- Salt
Instructions
Set the EGG for direct cooking without a convEGGtor at 500°F/260°C.
Rub the filets with olive oil and season with Big Green Egg Classic Steakhouse Seasoning. Let the meat rest for 15 minutes. Place the steak on the grill and cook for 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check the internal temperature with a food thermometer for the desired doneness. Remove to a platter and cover.
Cut the filet into thin slices. Smear the toasted crostini with the horseradish sauce, top with sliced beef, and garnish with sliced radishes, chives, and a sprinkle of Big Green Egg Citrus & Herb seasoning.
Serves 4 people