Beef Tenderloin Crostini Appetizer Recipes

SEARED BEEF TENDERLOIN CROSTINI APPETIZER

Steps:

• Take the filet out of the refrigerator 30 to 60 minutes before cooking.
• Mix the horseradish sauce ingredients in a small bowl and set aside.
• Mix together the dry rub ingredients. Apply a light coating of olive oil on the filet and sprinkle the dry rub on all sides of the meat.
• Using a cast iron or heavy stainless steel skillet, add 1 tablespoon olive oil and place on high heat. Once the oil is smoking, start searing the beef starting with the sides. Lower the heat and try to maintain about 450°F. Sear each side for around 90 seconds to get some nice browning. Keep turning the meat to the remaining sides. Once the sides are browned, turn the meat to the first end and sear about 90 seconds, then turn to the final un-browned end. Keep rotating the meat with tongs until the internal temperature is 130° when measured with an instant read thermometer. This will take 8 to 12 minutes depending on the temperature of the skillet. Remove the filet from the heat and rest for 10 minutes tented with foil. Then slice into 1/4" pieces.
• Turn on your broiler on high and place the rack 6 to 7 inches from the heating element or flame. Place the sliced baguette onto a small, sided baking sheet and drizzle with olive oil then brush to coat. Next sprinkle the bread with a very small amount of kosher salt and granulated garlic. Place the sheet under the broiler to toast the bread, turning every 30 seconds or so to brown evenly. Keep a close eye on this and remove the pan from the oven when slightly toasted, 1 1/2 to 2 minutes.
• Keep the toasted baguettes in the baking sheet and spoon the horseradish sauce on each slice. Place a slice of filet on each, then sprinkle with crumbled blue cheese. Garnish with chopped parsley. Serve warm or at room temperature.

EASY BEEF TENDERLOIN CROSTINIS

Steps:

• Preheat the oven to 500F. Place the beef tenderloin on a baking sheet, drizzle with 3-4 tablespoons of olive oil, and season liberally with salt and pepper, making sure to rub oil and seasoning evenly over all sides of the tenderloin.
• Roast the tenderloin for 20 minutes or until an internal thermometer reads 125F for rare to medium-rare meat. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest while you prepare the crostinis and horseradish sauce, about 20 minutes.
• Turn down the oven to 400F. Thinly slice your baguettes into 1/2-inch slices, yielding around 50 crostinis. Organize the baguette slices in a single layer on a baking sheet (you may need more than one) and drizzle with 2 tablespoons olive oil (or more if desired). Bake for about 7-8 minutes until lightly toasted and golden brown. Note: For extra crunchy crostinis, reduce heat to 350F and bake, rotating baking sheet(s) halfway through, for 15-20 minutes until golden brown. Once they have reached your ideal texture, remove the crostinis from the oven and allow them to cool slightly.
• While the meat and crostinis are cooling, make the homemade horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper.
• Remove the tented foil from the beef tenderloin, transfer the meat to a cutting board, and thinly slice. Spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin. Top each crostini off with another dime-sized dollop of horseradish sauce and add some microgreens on top for garnish. Serve warm and enjoy!

BEEF TENDERLOIN CROSTINI

Steps:

• For the beef tenderloin: Preheat the oven to 500 degrees F.
• Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
• Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
• For the crostini: Turn down the oven temperature to 400 degrees F.
• Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
• For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
• To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH

Steps:

• Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Rub 1 teaspoon oil over beef, and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear beef on all sides until deep golden brown, about 4 minutes per side. Transfer skillet to oven, and cook until beef reaches desired doneness (135 degrees for medium-rare, about 15 minutes). Transfer to a cutting board, and let rest for 10 minutes. Thinly slice.
• Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add sultanas, port, vinegar, chile, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. Pulse one-quarter of the relish in a food processor until almost smooth. Return to pan, and stir in chopped thyme, celery, salt, and pepper.
• To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sultana-port relish. Garnish with celery leaves.

PEPPER-CRUSTED TENDERLOIN CROSTINI

Steps:

• In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.