Best Beef Crostini Recipes

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BEEF TENDERLOIN CROSTINI



Beef Tenderloin Crostini image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

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



Beef and Blue Cheese Crostini image

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

1 French bread baguette (10-1/2 ounces)
Cooking spray
1/2 teaspoon coarsely ground pepper
1/2 cup reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon horseradish
1/4 teaspoon salt
1-1/4 pounds shaved deli roast beef
1/3 cup crumbled blue cheese
Additional minced chives

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 CROSTINI WITH RED PEPPER MAYONNAISE



Beef Crostini with Red Pepper Mayonnaise image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h50m

Yield 12 servings

Number Of Ingredients 8

36 slices (1/2-inch thick) baguette bread
4 tablespoons extra-virgin olive oil
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

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.

CROSTINI WITH BEEF TENDERLOIN AND HORSERADISH



Crostini with Beef Tenderloin and Horseradish image

Toasted bread rounds are topped with roast beef, zesty horseradish sauce, and curly frisee for a quick and delicious appetizer.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 16

Number Of Ingredients 5

1 (16 ounce) package toasted baguette rounds (crostini)
½ pound Dietz & Watson London Broil Roast Beef, sliced into 1 1/2-inch squares
Kosher salt and freshly ground black pepper
3 teaspoons Dietz & Watson Hot and Chunky Horseradish Sauce
16 sprigs frisee (curly endive)

Steps:

  • Toss the beef slices with a pinch of salt and pepper.
  • To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 16.4 g, Cholesterol 4.7 mg, Fat 1 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 244.8 mg, Sugar 0.8 g

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI



Fillet of Beef, Arugula, and Artichoke Crostini image

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

a 2 1/2-pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white-wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler

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.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH



Peppered Beef and Caramelized Onion Crostini With a Horseradish image

An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.

Provided by SarasotaCook

Categories     Onions

Time 40m

Yield 36 crostinis, 8-10 serving(s)

Number Of Ingredients 16

1 1/2 lbs roast beef, peppered (right from your grocers deli - 1/4-inch thick slices)
1/4 cup marsala wine
3/4 cup beef broth
3 cups onions, cut in quarters and thin sliced (2 large)
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 head garlic, peeled
1 cup olive oil
2/3 cup sour cream
2 1/2 tablespoons prepared horseradish (more or less according to taste)
1/2 teaspoon white wine vinegar
salt
pepper
1 tablespoon fresh chives, fine chopped

Steps:

  • Lets start with all the components and make them one at a time.
  • Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
  • Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
  • Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
  • Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
  • Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
  • Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
  • Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
  • Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
  • ENJOY!

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE



Beef Crostini with Caramelized Onion Marmalade image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

1 loaf rosemary focaccia bread, thinly sliced
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup packed light brown sugar
1/4 cup honey
1 (24-ounce) piece beef tenderloin

Steps:

  • Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
  • Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
  • In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
  • Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL



Crostini with Beef Tartare and White Truffle Oil image

Provided by Rick Tramonto

Categories     Beef     Fish     Mustard     Appetizer     No-Cook     Cocktail Party     Oscars     Winter     Shallot     Parsley     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

2 anchovy fillets
2 garlic cloves, chopped
1/2 cup minced shallots
1 tablespoon drained, chopped capers
1 large egg
2 tablespoons Dijon mustard
1 1/2 teaspoons grated orange zest
1/4 cup olive oil
1 teaspoon Worcestershire sauce
1 pound beef tenderloin, freshly ground
Kosher salt and cracked black pepper
8 slices Rick's Basic Crostini
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon white truffle oil

Steps:

  • 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
  • 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
  • 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
  • 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

BEEF HORSERADISH CROSTINI



Beef Horseradish Crostini image

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

24 slices baguette, 1/2 " thick
3 tablespoons garlic-flavored olive oil
1 lb filet of beef, roasted rare
1 (8 ounce) bottle horseradish sauce
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme leave
24 slices plum tomatoes, sliced very thin
4 radishes, sliced thin

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.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE RECIPE - (5/5)



Beef Crostini with Caramelized Onion Marmalade Recipe - (5/5) image

Provided by CheeseDiva

Number Of Ingredients 8

1 loaf rosemary focaccia bread, thinly sliced
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup packed light brown sugar
1/4 cup honey
1 (24-ounce) piece beef tenderloin

Steps:

  • Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF TENDERLOIN CROSTINI



Beef Tenderloin Crostini image

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

Categories     Meat Appetizers

Time 35m

Number Of Ingredients 14

1/2 lb rare beef tenderloin, thinly sliced
1 12 inch french bread baguette
2 Tbsp blue cheese crumbles
1 tsp prepared horseradish
1 tsp granulated garlic
1 tsp dry italian seasoning
8 oz sour cream
2 Tbsp mayonnaise
1/2 c extra virgin olive oil
1 pkg spring mix salad
1 large onion, thinly sliced
1/2 stick butter
1 Tbsp brown sugar
salt and pepper, to taste

Steps:

  • 1. Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
  • 2. 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
  • 3. 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.
  • 4. 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.

BEEF CROSTINI WITH PESTO MAYONNAISE



Beef Crostini with Pesto Mayonnaise image

Beef Crostini are perfect when you're looking to serve a hearty appetizer. The pesto mayonnaise is a tasty topping.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 10

1 1/4 pounds beef tenderloin
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon crushed dried rosemary leaves
1/4 cup basil pesto
1/4 cup mayonnaise or salad dressing
24 diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3 tablespoons olive or vegetable oil
24 small fresh basil leaves

Steps:

  • Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
  • While beef is baking, mix pesto and mayonnaise in small bowl.
  • Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
  • Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.

Nutrition Facts : Calories 105, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 150 mg

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)



Crostini with Beef Tartare and White Truffle Oil Recipe - (4.5/5) image

Provided by KrissyW330

Number Of Ingredients 14

2 anchovy fillets
2 garlic cloves, chopped
1/2 cup minced shallots
1 tablespoon drained, chopped capers
1 large egg
2 tablespoons Dijon mustard
1 1/2 teaspoons grated orange zest
1/4 cup olive oil
1 teaspoon Worcestershire sauce
1 pound beef tenderloin, freshly ground
Kosher salt and cracked black pepper
8 slices Rick's Basic Crostini
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon white truffle oil

Steps:

  • 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

DIY BRITISH BEEF CROSTINI



DIY British beef crostini image

Elegant yet full-flavoured, guests will love putting together these bites - make the beef and crème fraîche topping in advance to get ahead

Provided by Katy Greenwood

Categories     Buffet, Canapes, Starter, Supper

Time 45m

Number Of Ingredients 9

750g piece of beef fillet , from the thin end
1 tbsp olive oil
1 tsp English mustard powder
300ml tub crème fraîche
2 tbsp snipped chives
1 heaped tsp creamed horseradish
250g stilton
70g bag rocket leaf
1 baguette , sliced diagonally

Steps:

  • Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
  • Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
  • Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Nutrition Facts : Calories 497 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE



BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE image

Categories     Beef     Cheese

Yield 24 Servings

Number Of Ingredients 10

8 tsp walnut oil or olive oil
2 Tbsp finely chopped truffle from jar
4 tsp red wine vinegar
2 tsp Dijon mustard
24 1/3-inch-thick baguette slices
Purchased tapenade or Kalamata olive spread
24 large fresh arugula leaves
24 wide Parmesan cheese shavings
1 8oz New York strip steak (about 1 inch thick and 2 inches wide),
well-trimmed, cut crosswise into 1/8-inch-thick slices

Steps:

  • Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.

ROAST BEEF AND ARUGULA CROSTINI WITH OLIVE-RED PEPPER RELISH



Roast Beef and Arugula Crostini with Olive-Red Pepper Relish image

Categories     Beef     Leafy Green     Olive     Pepper     No-Cook     Quick & Easy     Bon Appétit

Yield Makes 16

Number Of Ingredients 8

3 tablespoons chopped drained roasted red peppers from jar
3 tablespoons slivered pitted black olives (such as Kalamata)
1 1/2 teaspoons dried thyme
1 teaspoon red wine vinegar
5 ounces fresh goat cheese
16 1/4-inch-thick diagonal baguette slices, toasted
1 ounce baby arugula
16 very thin slices rare roast beef

Steps:

  • Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.

PEPPERED BEEF TENDERLOIN CROSTINI WITH CARAMELIZED ONIONS



PEPPERED BEEF TENDERLOIN CROSTINI WITH CARAMELIZED ONIONS image

Categories     Berry     Appetizer

Yield 8-10

Number Of Ingredients 12

1 center-cut piece of beef tenderloin, about
3 lb., well trimmed
Salt, to taste
2 Tbs. coarsely cracked peppercorns
4 Tbs. olive oil, plus more for brushing
1 baguette, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
1 red onion, diced
1 yellow onion, diced
1 garlic clove, minced
1/4 cup balsamic vinegar
Chopped fresh tarragon for garnish

Steps:

  • Preheat an oven to 425ºF. Using kitchen string, tie the beef at 1-inch intervals along the length of the roast and season generously with salt. Arrange the peppercorns on a large plate in a thin layer and roll the beef in the peppercorns to coat evenly. In a large ovenproof fry pan over high heat, warm 2 Tbs. of the olive oil until nearly smoking. Carefully place the beef in the pan and brown 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, about 20 minutes; 130ºF for medium-rare, about 25 minutes; or until done to your liking. Transfer the beef to a platter and let cool to room temperature. Wrap the beef tightly with plastic wrap and refrigerate until chilled, at least 4 hours or up to 2 days. Meanwhile, reduce the oven temperature to 325ºF. Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Bake until golden and crisp, 15 to 20 minutes. Let the crostini cool to room temperature, then store in an airtight container until ready to serve. (They will stay fresh for 5 to 7 days.) In a sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the red and yellow onions and sauté, stirring occasionally, until tender and golden, 7 to 10 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, 1 to 2 minutes more. Add the vinegar and cook, stirring often, until the liquid is nearly evaporated, 3 to 5 minutes more. Season with salt, remove from the heat and let cool to room temperature. Cover and refrigerate until ready to serve. To serve, slice the beef crosswise into very thin slices (about 1/8 inch thick). Arrange the crostini on a serving tray, and top each with a slice of beef and 1 to 2 tsp. of the caramelized onions. Garnish each with a pinch of tarragon.

BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH



Beef Tenderloin Crostini with Sultana-Port Relish image

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

1 beef tenderloin (about 2 pounds), tied
5 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
2 small shallots minced (about 1/4 cup)
1/2 cup sultanas or other golden raisins
3/4 cup tawny port
3 tablespoons balsamic vinegar
1/2 small dried chile de arbol, crumbled
1 sprig fresh thyme, plus 1/2 teaspoon chopped thyme leaves
1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish
6 tablespoons mayonnaise
2 teaspoons grainy mustard
1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick

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.

CHEESY BEEF & SAUSAGE CROSTINI



Cheesy Beef & Sausage Crostini image

Combine a cheesy mixture of spiced beef and Italian sausage, bake them on cocktail rye bread slices and what do you get? Cheesy Beef & Sausage Crostinis, of course. Try these easy but substantial sausage crostinis for your next party appetizer.

Provided by My Food and Family

Categories     Home

Time 32m

Yield 24 servings

Number Of Ingredients 7

1 lb. Italian sausage
1 lb. lean ground beef
1 red pepper, chopped
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 tsp. dried oregano leaves
1/4 tsp. garlic powder
1 pkg. (8 oz.) cocktail rye bread

Steps:

  • Heat oven to 350°F.
  • Crumble both meats into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain meats; return to skillet. Add all remaining ingredients except bread; mix well.
  • Arrange bread slices in single layer on baking sheets; top with meat mixture.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5144 g, Sugar 0 g, Protein 10 g

BEEF TENDERLOIN CROSTINI WITH SALSA VERDE



Beef Tenderloin Crostini with Salsa Verde image

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

1 baguette, cut into 1/4-inch thick slices
8 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves
2 tablespoons fresh chopped chives
2 tablespoons fresh tarragon leaves
2 tablespoons white wine vinegar
1 large shallot, sliced
1 garlic clove
1 pound filet mignon, cut into 1-inch medallions

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.

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