1-2 French stick/s or Italian baton/s
Extra Virgin Olive oil
2-3 large, garlic cloves, peeled + halved length-ways
FOR THE BEEF
400g fillet beef
1 tbsp each black and pink peppercorns
1 tbsp Himalayan pink salt
FOR THE EDAMAME TOPPING
Large handful fresh rocket leaves
2 cups cooked edamame beans
1 cup olive oil
1 firmly packed cup grated pecorino
Juice 1 lemon
Leaves from 4 large mint sprigs
1/2 cup flaked toasted almonds
Salt + freshly ground black pepper
Reserved edamame beans* see paragraph 6 below
Extra virgin olive oil
Slice bread stick into 1-2 cm slices on an angle. Rub each piece with the cut garlic and brush with a little olive oil.
Heat a cast iron griddle pan until smoking. Grill each piece of bread until char lines appear on first side, then flip over and toast for a further 30 seconds. Repeat with all bread. Set aside.
Pre-heat oven to 180˚C/350˚F
In a mortar, add the peppercorns and salt for the beef, grind using a pestle until finely ground. Scatter evenly onto a baking tray.
Using clean hands, rub the beef all over with a glug or two of olive oil, then roll the fillet in the crushed pepper/salt mixture, coating evenly.
Using the same (cleaned) griddle pan, heated until smoking and sear the beef on all sides until browned. Transfer to a roasting dish and cook in the preheated oven until the meat is done to your liking. For rare-medium (which I prefer) it will take approx. 15-20 minutes - depending on your own oven temps.
Whilst beef is in the oven, add all the topping ingredients - note retaining 1/2 cup edamame beans (for serving later) into the bowl of a food processor and blitz until a thick, slightly coarse texture. It should resemble a thick pesto.
Remove beef from oven when cooked to your liking, allow to rest for 12-15 minutes before thinly slicing - try to get it as super thin as you can.
To assemble crostini, smear some topping on each piece of toasted bread, top with a few slices of beef, a scattering of remaining edamame beans, extra grated Pecorino, baby herbs and a drizzle of extra virgin olive oil, black pepper.
Arrange on a serving board or platter with lemon wedges.