Burrata, Filet Mignon and Mint Pesto Crostini Recipe

Ingredients

• 1 large clove garlic, finely chopped
• 1 ½ cups mint leaves, lightly packed
• 1 cup parsley leaves
• ¼ cup pecans
• Juice of 1/2 lemon or more to taste
• 2 tablespoons water
• 1 cup freshly grated Parmesan cheese
• 1/4 cup olive oil + 2 to 3 tablespoons to finish
• Salt and freshly ground black pepper
• 2 beef tenderloin steaks, 2” thick
• Olive oil
• 10 slices of Belgian loaf
• 2x 250g burrata cheese, cut into wedges
• Fleur de sel for serving
• Finely chopped fresh chives, for serving