Filet Mignon Crostini with Caramelized Onions

Season your steaks with salt and pepper. Allow them to come to room temperature prior to cooking. Preheat the oven to 350ºF. Using a cast iron pan on medium high heat add 2 Tbsp of westgold butter. Add onions spread evenly on the pan. Allow onions to lightly brown before disturbing them (roughly 5 minutes). Stir. Season with salt and pepper. Continue to cook occasionally stirring every few minutes. After about 20 minutes onions should be a light yellow/golden color. Add balsamic vinegar and continue to cook until onions are reduced in size and dark in color. Remove and set aside. Melt 3 Tbsp of Westgold Butter and grate in 2 cloves of garlic and 1 tsp of fresh thyme. Lather on butter on both sides of the baguette slices. Toast in the oven until crispy. (10-15 minutes). Using the same dutch on high heat sear the steaks on one side for ~4 minutes. Flip. Add 4 Tbsp Westgold butter, 3 garlic cloves, rosemary sprigs and thyme. Continue to baste and flip every few minutes until internal temperature reaches 130ºF for medium rare. Remove from the pan and set aside. To make the horseradish sauce combine creme fraiche, horseradish and a pinch of salt. Assemble the crostinis with a thin slice of filet, a dollop of horseradish sauce, caramelized onions and chives. Serve and Enjoy!