Seared Beef Tenderloin Apetizers Recipes

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.

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.

SEARED BEEF TENDERLOIN APETIZERS

Steps:

• Cut the beef tenderloin in 3/4" x 3/4" sticks along the grain.
• Heat up a cast iron pan over high heat and spread the coarse sea salt in it. When the salt starts to pop, place tenderloin sticks in the pan. Sear each side of the sticks for about 1 1/2 minutes or until desired doneness. Remove tenderloin sticks from the pan and let them rest for 3 minutes, covered with aluminum foil.
• Cut the sticks in 1/2 inch morsels. Season to taste. Drizzle olive oil and balsamic vinegar over the morsels.
• Serve in a presentation plate decorated with leafy greens with toothpicks.

SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 with a rack in the center.
• Trim the tenderloin and cut into filets; season with salt and pepper.
• Heat an ovenprood pan over medium-high heat for 5 minutes.
• Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
• in the oven and roast to desired doneness.
• Allow filets to rest 5 minutes before serving.
• Doneness Chart.
• Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
• Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
• Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.