Pan Seared Filet Mignon with Burst Grape Tomato and Basil Crostini

A simple, yet elegant meal consisting of a pan seared filet mignon with grape tomatoes bursting with flavor and spooned over charred bread.

I seasoned the filet with olive, oil sea salt and pepper and seared it in a hot skillet on all sides in order to develop a brown delicious crust.  After browning the filet, I roasted it in a 425 degree oven for about 10 minutes for medium rare.  After 10 minutes, remove the steak from the pan and allow to rest tented with foil for at least 15 minutes prior to serving. 

While the meat was resting, I gently warmed 1/4 cup of olive oil in a sauce pan with 2 minced cloves of garlic.  When the garlic reached a sizzle, but before it turned brown, I tumbled in a container of grape tomatoes  (you could also use cherry tomatoes).  Seasoned with flaked sea salt, placed a lid on the sauce pan and cooked just until the tomatoes begin to burst.  Immediately remove the tomatoes from the heat and drizzled with 1 tablespoon of balsamic vinegar and a small bunch of chopped fresh basil. Serve over charred bread.