Beef and Mushroom Crostini

Instructions

1. Pre-heat the air fryer to 400°F.
2. Slice the baguette on the bias into ½-inch slices. Generously brush one side of the bread slices with olive oil and season with salt and fresh ground black pepper.
3. In batches, place baguette slices, oil side up and air fry for 3 minutes until toasted and lightly browned. (Alternately, toast the crostini in a 350ºF oven for 10 to 12 minutes.)
4. Melt one tablespoon of the butter in a large skillet. Add the mushrooms and sauté until they are tender and brown. The pan should be large enough so you only have one layer of mushrooms. Season with salt and fresh ground black pepper. When mushrooms are browned on both sides, remove the pan from the heat. Add the remaining tablespoon of butter and the fresh parsley and toss with mushrooms.
5. Combine the sour cream, horseradish, Worcestershire sauce and fresh chopped rosemary in a small bowl. Season to taste with salt and fresh ground black pepper.
6. To assemble: Spread some horseradish cream on top of the crostini. Top with a slice of filet mignon, folding the meat to fit on the bread if necessary. Top with one or two of the buttery mushrooms. Garnish with another small dollop of the horseradish cream sauce and some fresh rosemary.