My Filet Mignon Toast Recipe
There are meals you enjoy, and then there are meals that follow you home.
When I dined at Evvai in São Paulo, one dish stayed in my mind long after the evening ended: an exceptionally balanced filet mignon toast. It was refined without feeling needlessly complicated, allowing the quality of the ingredients to speak for itself.
This is not Evvai’s recipe, nor is it intended to recreate what Chef Luiz Filipe Souza serves. It is my interpretation of that memorable experience, adapted for my own kitchen with medium-rare filet mignon, concentrated mushroom duxelles, black garlic aioli and crisp sourdough.
The result is an elevated steak appetizer that feels worthy of a special dinner but remains approachable enough to prepare at home.
Recipe Details Filet Mignon Toast Recipe
Prep time: 20 minutes
Cook time: 30 minutes
Resting time: 10 minutes
Total time: 1 hour
Yield: 4 appetizer toasts
Course: Appetizer
Cuisine: Brazilian-inspired
Ingredients
Filet Mignon
1 center-cut filet mignon, approximately 8–10 ounces
1 teaspoon kosher salt, or to taste
½ teaspoon freshly cracked black pepper
1 tablespoon neutral high-heat cooking oil
2 tablespoons unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
Mushroom Duxelles
12 ounces cremini, shiitake or mixed wild mushrooms
2 shallots, finely minced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon olive oil
2 tablespoons dry white wine, optional
1 teaspoon fresh thyme leaves
Kosher salt, to taste
Freshly cracked black pepper, to taste
Black Garlic Aioli
½ cup Kewpie Japanese mayonnaise
4 black garlic cloves
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Pinch of kosher salt
Toast
4 thick slices sourdough bread
1 tablespoon olive oil
1 tablespoon unsalted butter
Garnish
1 tablespoon finely chopped fresh chives
Microgreens
Flaky sea salt
Freshly cracked black pepper
Shaved black truffle, optional
Instructions
Prepare the Mushroom Duxelles
Finely chop the mushrooms by hand or pulse them carefully in a food processor until they resemble coarse crumbs. Do not process them into a paste.
Heat the butter and olive oil in a large skillet over medium heat.
Add the shallots and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
Add the chopped mushrooms and thyme. Season lightly with salt and pepper.
The mushrooms will release a substantial amount of liquid as they cook. Continue cooking for approximately 15–20 minutes, stirring occasionally, until nearly all the moisture has evaporated.
The mixture should become dark, concentrated and almost pâté-like. It should be spreadable rather than loose or watery.
If using white wine, add it after the mushrooms have begun to brown. Continue cooking until the wine has completely reduced.
Add the minced garlic during the final minute of cooking and stir constantly to prevent it from burning.
Taste and adjust the seasoning. Remove the skillet from the heat and keep the duxelles warm.
Make the Black Garlic Aioli
Add the mayonnaise, black garlic, Dijon mustard and lemon juice to a small food processor or blender.
Blend until completely smooth and evenly combined.
Taste and season lightly with salt. Refrigerate the aioli until you are ready to assemble the toasts.
The black garlic should provide a subtle sweetness and deep savory flavor without overpowering the filet mignon.
Cook the Filet Mignon
Remove the filet mignon from the refrigerator approximately 20–30 minutes before cooking.
Pat the meat dry with paper towels, then season generously with kosher salt and freshly cracked black pepper.
Heat a cast-iron skillet over high heat until very hot. Add the neutral cooking oil.
Place the filet in the pan and sear it for approximately 2–3 minutes without moving it. Flip and sear the second side for another 2–3 minutes.
Reduce the heat slightly, then add the butter, crushed garlic and thyme.
As the butter melts, tilt the pan carefully and use a spoon to baste the filet continuously with the foaming herb butter.
Continue cooking until the center reaches approximately 125–130°F for medium-rare. The temperature will rise slightly while the meat rests.
Transfer the filet to a cutting board and allow it to rest for 10 minutes before slicing. Resting is essential because it allows the juices to redistribute throughout the meat.
Slice the filet thinly against the grain immediately before assembling the toasts.
Toast the Sourdough
Heat the olive oil and butter in a clean skillet over medium heat.
Add the sourdough slices and toast until deeply golden and crisp on both sides.
The bread needs enough structure to support the aioli, mushroom duxelles and sliced filet without becoming soggy.
Transfer the toasted sourdough to a cutting board. If the slices are large, trim or cut them into appetizer-sized pieces.
Assemble the Filet Mignon Toasts
Spread a generous layer of black garlic aioli over each piece of toasted sourdough.
Add a layer of warm mushroom duxelles.
Arrange several thin slices of medium-rare filet mignon over the mushrooms.
Finish each toast with chopped chives, a small amount of flaky sea salt and freshly cracked black pepper.
Add microgreens for freshness and color.
For a more luxurious finish, shave a small amount of fresh black truffle over the top immediately before serving.
Serve the toasts while the mushrooms and filet are still warm and the sourdough remains crisp.
Tips for the Best Filet Mignon Toasts
Cook the Mushrooms Until They Are Nearly Dry
The most important part of mushroom duxelles is patience. If too much liquid remains, the mushrooms will make the toast soggy and dilute the flavor.
Continue cooking until the mixture is deeply concentrated and spreadable.
Don’t Overcook the Filet
Because the beef is sliced thinly and placed over warm mushrooms, medium-rare works particularly well. Use an instant-read thermometer rather than relying only on cooking time.
Let the Filet Rest
Cutting the meat too soon will cause its juices to run onto the cutting board instead of remaining inside the filet. Give it the full 10 minutes.
Use Thick, Sturdy Bread
Thin sandwich bread will not support the toppings. A thick-cut sourdough provides the necessary structure, flavor and contrast.
Assemble Immediately Before Serving
The individual components can be prepared in advance, but the toasts should be assembled shortly before serving so the bread stays crisp.
Make-Ahead Instructions
The mushroom duxelles can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Reheat it gently in a skillet before assembling the toasts.
The black garlic aioli can also be made one or two days ahead and refrigerated in a sealed container.
For the best texture and flavor, cook the filet and toast the sourdough shortly before serving.
Notes from Rich
This recipe reminds me why I love to travel. Sometimes a city changes the way you think. Sometimes it is a conversation with a chef. Other times, it is a single bite that stays with you long after you return home.
These filet mignon toasts were inspired by an unforgettable meal at Evvai in São Paulo, but they are not an attempt to duplicate Chef Luiz Filipe Souza’s original dish. This version developed naturally in my own kitchen, using techniques and flavors that made sense to me.
The mushroom duxelles is what brings everything together. It adds depth and turns what could simply be steak on toast into a composed appetizer. The black garlic aioli contributes sweetness, acidity and umami, while the sourdough provides the texture needed to support the beef.
It is not Evvai’s recipe.
It is a dish inspired by the experience of dining there—and by the idea that one memorable bite can follow you home.
