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Prep time: 10 minutes

Cook time: 5-10 minutes

Serves: 6-8 as an appetizer


  • 1 olive baguette
  • 200g cream cheese, room temperature
  • 2 Tbsp Goldcrest Olive Pesto with Sundried Tomato, plus extra for topping
  • *400g beef fillet
  • Salt and pepper, to taste
  • Olive oil
  • Fresh radish slices
  • Fresh chives, finely chopped

*This recipe is a perfect solution for festive leftovers. Beef roasts, lamb roasts, shredded cold turkey etc can all be used up for this moreish appetizer.


  1. Preheat oven on grill.
  2. Slice baguette on the bias. Brush both sides with a little olive oil.
  3. Place in the oven and grill until both sides are golden brown. ± 2 minutes per side.
  4. Combine cream cheese and Goldcrest Olive Pesto with Sundried Tomato.
  5. Mix well and set aside in the fridge.
  6. Rub the beef fillet with olive oil and season generously all over with salt and pepper.
  7. Heat a cast iron pan on high heat.
  8. Sear the beef fillet on all sides. Cook until desired doneness.
  9. (For a perfect medium rare 54˚C internal temp.) Allow beef to rest until completely cool.
  10. For easy slicing- wrap beef in cling film and place in the freezer to firm up.
  11. Slice thinly.
  12. Assemble crostini with a generous smear of pesto cream cheese on each slice of baguette..
  13. Top with beef fillet, extra pesto, fresh radish and a sprinkling of chives.
  14. Serve.