We have teamed up with Pre Brands, based out of Chicago, to tell you about their 100% Grass Fed Beef.  Make sure to head to their website to check out their 15 Point Obsessive Pick process that ensures you're always getting the best meat available. Below is a receipe we used over the holiday to show our family the quality of their meat. 

Filet Mignon Crostini with Brie Cheese and Pesto

Ingredients:
½ baguette, cut into ¼-inch slices (You should have around 25 slices.)
4 tablespoons extra virgin olive oil, divided
5 cloves garlic, divided
2 Pre Brand Filet Mignon
Salt
Fresh ground pepper
1/3 cup pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)
4 ounces brie cheese, softened

Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt.

Place bread under the broiler for 1-2 minutes on each side until lightly brown. Please pay attention while you do this, peeps, it is scarily easy to burn crostini.

Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice.

Season both sides of your filet generously with salt and fresh ground pepper.

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the filet and cook for about 4 minutes on each side for medium-rare. When you turn the filet (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan.

Remove the filet to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. (Please don’t skip the resting step!!! You need to let all the beef’s glorious juices redistribute.)

To assemble your crostini: Spread each toasted baguette slice with the soften brie. Top with a slice of steak and a small dollop of pesto. Done and done.