Steak and Brie Canapes

Ingredients:

• 24 crostini crackers
• 700 gr. New York steak
• 2 tbsp olive oil + extra for greasing the crostini
• 0.5 cup grainy mustard
• 2 tablespoons salted butter
• 2 rounds of 220g Brie cheese, sliced
• 1 cup canned roasted sweet peppers, thinly sliced
• 0.5 cup fresh parsley leaves
• 1/4 tbsp. parmesan shavings

Preparation:

1. Lightly fry the crostini crackers on each side in hot olive oil in a frying pan until they become shiny and crispy. Remove from the pan and set aside.
2. Heat a cast-iron skillet over medium-high heat. Season the steak with salt and black pepper, then rub with mustard. Add the butter and 2 tablespoons of olive oil to the skillet. Once the butter has melted, sear the steak to your desired doneness, 3-5 minutes per side for medium-rare.
3. Let cool completely, then wrap in plastic wrap and refrigerate. You can cook the steak ahead of time, however you like.
4. When you're ready to assemble the crostini, thinly slice the steak across the grain. Place a wedge of Brie on each crostini. Top with the sliced ​​steak, pepper, parsley, and Parmesan shavings.