Beef Filet & Caviar Crostini

Directions

1. Preheat your smoker to 450ºF, with the diffuser door removed and the griddle installed over the firebox.

2. Place a Lodge 10” Steel Skillet on the griddle to preheat for 10 minutes.

3. Spray the steaks with duck fat. Season with Jacobsen Salt Co. Black Garlic Salt.

4. Place the butter, Texas Olive Ranch Extra Virgin Olive Oil, and crushed garlic clove in the skillet. When the butter is melted, add the steaks and cook to sear, basting with butter occasionally with a spoon. When the first side is seared, flip and continue cooking, basting frequently. Remove the steaks from the skillet when they reach an internal temperature of 120ºF.

5. While the steaks rest, toast the slices of baguette in the remaining fats in the skillet.

6. Mix the creme fraiche and Kozlik’s Dijon Classique in a bowl, then transfer to a piping bag or zip top bag.

7. Chop or slice the beef after resting for 5-10 minutes.

8. Pipe the Dijon creme fraiche onto the toasted baguettes. Top with the beef, then add a dollop of caviar on top.