BEEF TENDERLOIN CROSTINI WITH SALSA VERDE
Create the perfect bite by layering toasted baguette with filet mignon and a fresh herb sauce.
Provided by Food Network Kitchen
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes.
- Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde.
PEPPER-CRUSTED TENDERLOIN CROSTINI
Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH
This appetizer is nice way to begin a Christmas Eve meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
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.
BEEF TENDERLOIN CROSTINI
There aren't enough adjectives to fully describe how much we loved this recipe! Savory, creamy, hearty & delicious all come to mind. Folks in the Test Kitchen have been raving about this one for days... Highly recommended!
Provided by Sherri Williams @logansw
Categories Beef
Number Of Ingredients 14
Steps:
- Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
- Add the butter to frying pan. Add onions and brown sugar. Cook onions on low-medium heat until caramelized this should take about 10-15 minutes
- Slice french bread baguette in 1/4 inch slices, brush with the olive oil and sprinkle with Italian seasoning. Broil in oven until golden brown.
- On a large platter, arrange the crostini slices. Spread the blue cheese sauce on the crostini, add some spring mix salad leaves, layer the beef and top off with the caramelized onions.
BRITISH TENDERLOIN & PUMPERNICKEL CROSTINI
I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! -Sharon Tipton, Winter Garden, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 25-35 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 before slicing thinly., In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving. , Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once., Spread with sauce; top with beef. Garnish with watercress sprigs., ,
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
APPETIZER - BEEF TENDERLOIN CROSTINI RECIPE - (4/5)
Provided by Pascento96
Number Of Ingredients 20
Steps:
- For serving: 1/4 cup cilantro leaves Preparation To make the crostini: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit. Arrange the bread slices on a baking sheet. Drizzle with olive oil and season with salt. Bake for 10 to 12 minutes until the bread is light golden. To make the steak: Spray a small baking sheet with vegetable oil cooking spray. Set aside. In a small bowl, combine the salt, pepper, cumin, coriander and garlic. Rub the spice mixture all over the steaks. In a medium nonstick skillet, heat the oil over medium-high heat. Add the steaks and cook for two minutes on each side until browned. Transfer to the prepared baking sheet and bake for 10 minutes for medium doneness. Let the steaks rest for 10 minutes before slicing. Slice the steaks, across the grain, into 20 1/4-inch-thick slices. To make the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, salt and pepper. To serve: Spread a heaped 1/2 teaspoonful of the curry mayonnaise over each toast slice. Arrange a slice of steak on top. Place a 1/4 teaspoon dollop of curry mayonnaise on top of the steak and arrange a single leaf of cilantro on top.
BEEF HORSERADISH CROSTINI
This was a great appetizer served to us at a 50th wedding anniversary party. Afterwards, I just couldn't stop thinking about these treats! Got the recipe from the country club that served them and here it is, just in time for the holidays. Everything can be done ahead of time - a plus! Enjoy!
Provided by KeyWee
Categories Meat
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brush one side of each bread slice with olive oil.
- Place bread, oiled side up, on a baking sheet and bake for 12 minutes.
- Turn slices over and bake 8 minutes more.
- Cool bread and store in an airtight container up to 3 days.
- Allow roasted beef to cool completely and slice very thin.
- This can be done a day ahead.
- In a bowl, combine horseradish sauce, mustard and thyme.
- Cover and refrigerate up to 3 days.
- When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef.
- Top with a small dollop of the horseradish mixture, and garnish with radish slices.
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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