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L.O.V.E.'s Steak Crouton Appetizer


6 oz. Filet Mignon

8 Tbsp. L.O.V.E.'s Arbosana Olive Oil

6 slices of Pepperidge Farms Seedless Jewish Rye Bread

2 Tbsp. Mayonnaise

2 Tbsp. Hot Horseradish

6 Fresh Garlic Cloves

Kosher Salt



First, cut the crust off of the rye bread, and then cut each slice into 4 squares. Place about 2 Tbsp. of the Arbosana Olive Oil into a large frying pan to get hot, and then line the pan with the bread squares. Quickly flip the bread squares so all of the oil is absorbed. Fry each side on high for about 2 minutes until the bread is crispy. Once crispy, sprinkle with kosher salt and set aside to cool on a baking sheet. Do this for all of the bread slices.

            Next, you will cook the filet mignon in the same pan. Add 2 Tbsp. of the Arbosana Olive Oil to the pan and sauté the filet until cooked Medium, or Medium Rare; whichever you prefer- but well-done does not work well for this dish. Once cooked, set the filet on a cutting board to rest. While that is resting,  mix up 2 Tbsp. of cold mayonnaise with 2 Tbsp. of horseradish in a small bowl, and peel the garlic cloves but do not slice. Once the filet is cooled, slice it with a sharp knife into very thin slices.

             To plate the dish, place the bread squares on the plate, a pile of filet and 2 peeled garlic cloves. Then instruct how to eat the dish: First, rub a garlic clove on the cooled fried bread, add 2 slices of steak, and then top with a dollop of the cold mayonnaise/horseradish mixture. Enjoy!


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