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 AND BLUE CHEESE CROSTINI
These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.
Nutrition Facts : Calories 48 calories, Fat 1g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BEEF FILLET CROSTINI ASIAN STYLE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. This was the appetizer and a very popular one at that. Don't let the long list of ingredients scare you, it's mostly herbs, spices and condiments for flavoring. Prep time does not include marinating time, that you have to figure out for yourself depending on your own personal tastes and time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 24 serving(s)
Number Of Ingredients 25
Steps:
- To prepare the fillet:.
- Mix all the marinade ingredients, and marinade the piece of meat for a minimum of 20 minutes and up to 2 hours.
- Remove the fillet from the marinade and dry with a paper towel.
- Roll the fillet in the sesame seeds and pat them down hard into the meat.
- Heat up a heavy frying pan for at least 7 minutes, until smoking, and then add the olive oil.
- Sear the meat for 2-3 minutes on each side and then remove to a cutting board.
- Wait 5-7 minutes for the juices to settle, and then cut into thin slices.
- To prepare the sauce:
- Place all the sauce ingredients with the exception of the sesame seeds and the sprouts into a saucepan. Cook on high heat until the sauce has been reduced by half and has thickened.
- Let sit at room temperature slightly and add in the sesame seeds.
- Keep the sprouts for the garnish at the end.
- To make the crostini:.
- Preheat the oven to 220 degrees centigrade.
- In a bowl, mix the olive oil, minced garlic, minced herbs, and add the coarse salt and pepper to taste.
- Spread the baguette slices with the herby oil and bake in the oven for several minutes until the slices are toasted.
- To put the whole thing together:.
- Mix the beef slices with the sauce.
- Place one slice of beef on each toasted baguette slice and top with the sprouts.
- Serve to ooohs and aaahs.
Nutrition Facts : Calories 201.5, Fat 11.9, SaturatedFat 3, Cholesterol 14.6, Sodium 640.6, Carbohydrate 14.8, Fiber 1.9, Sugar 2.3, Protein 7.4
FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
Categories Beef Leafy Green Vegetable Appetizer Roast Meat Summer Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 crostini
Number Of Ingredients 8
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.
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- 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.
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- Preheat the oven to 500 degrees F. 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 the meat.
- Turn down the oven to 400 degrees F. Thinly slice your baguette into 1/2-1/4-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 the olive oil.
- While the meat and crostinis are cooling, make the horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper.
- Transfer the beef tenderloin 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 it off with another dime-sized dollop of horseradish sauce and add some microgreens on top for garnish. Serve warm and enjoy!
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