Beef Tenderloin Crostini 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 CROSTINI WITH RED PEPPER MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
• In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
• Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.