Photo of Filet mignon with garlic toasts by WW

Filet mignon with garlic toasts

Points® value
Total Time
1 hr 9 min
18 min
31 min
These bite-size toasts, topped with beef tenderloin and homemade garlic paste, are a delicious way to celebrate any holiday or gathering. They taste and present as luxurious, but aren't nearly as time consuming as they appear, especially if you do some prep work ahead of serving time. The beef can be prepared in the morning, sliced and stored in your refrigerator, and the bread can be toasted and stored in an airtight container at room temperature. Then it's just pre-party assembling required. Perfect as passed appetizers, these are also divine served two to three per plate on a bed of dressed salad greens, where they make a hearty and elegant dinner salad.


Cooking spray

1 spray(s)


8 clove(s), peeled (or to taste)

Olive oil

1 Tbsp

Fresh lemon juice

1 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Fresh parsley

1½ Tbsp, finely minced

Uncooked trimmed beef tenderloin

2 pound(s), trimmed and tied (from butcher)

French bread

24 oz, cut into sixty four 1/3-inch-thck slices


  1. Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
  2. In a small bowl, combine garlic, oil, lemon juice, salt, pepper and parsley; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
  3. Rinse beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 24 minutes for medium.
  4. Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
  5. Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
  6. Remove strings from meat and slice against grain into 32 very thin pieces; slice each piece in half (to yield 64 pieces total). Place a slice of meat on each garlic toast, garnish with black pepper and serve. Yields 1 piece per serving.


This recipe can be halved for smaller gatherings but the meat tends to cook better when it is 2 pounds or larger. You should cook the meat for 10 to 12 minutes per pound.