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This is one of the dishes William and Kate will be served at a charity polo match in Santa Barbara, Calif., July 9. ‘It’s elegant comfort food,’ says De Laurentiis, the event’s chef


Serves 6-8

½ baguette sliced into 20 (¼-to-½-in.-thick) slices

Extra-virgin olive oil

kosher salt

ground black pepper

½ tsp. cumin

½ tsp. coriander

1 clove garlic, finely minced

2 4-oz. filet mignon steaks

1/3 cup mayonnaise

3 tbsp. mascarpone cheese

2 tbsp. finely chopped fresh basil

1 ¼ tsp. curry powder

½ tsp. smoked paprika

¼ cup cilantro leaves

1. Preheat oven to 400. Arrange bread slices on baking sheet. Drizzle with olive oil and season with ¼ tsp. salt. Bake for 10 to 12 minutes. Leave oven on.

2. Spray a small baking sheet with vegetable oil cooking spray.

3. Combine ½ tsp. salt, ¼ tsp. pepper, cumin, coriander and garlic. Rub the mixture all over the steaks. In a nonstick skillet, heat 2 tbsp. oil over medium-high heat. Add steaks and cook for 2 minutes on each side. Transfer to baking sheet and bake for 10 minutes. Let rest for 10 minutes before slicing across the grain into 20 (¼-in.-thick) slices.

4. Whisk together mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, 1/8 tsp. salt and 1/8 tsp. pepper.

5. Spread ½ tsp. of mayonnaise over each toast slice. Top each with a slice of steak. Place ¼ tsp. of mayonnaise on top of the steak. Finish with a cilantro leaf.

Recipe adapted courtesy of De Laurentiis

For more on the July 9 event benefiting the American Friends of the Foundation of Prince William and Prince Harry, go to

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