Best Beef Tenderloin Crostini 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.

CROSTINI WITH BEEF TENDERLOIN AND HORSERADISH

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.

BEEF TENDERLOIN CROSTINI

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.

PEPPERED BEEF TENDERLOIN CROSTINI WITH CARAMELIZED ONIONS

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 SALSA VERDE

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.

BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH

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

Steps:

• 1. Preheat oven to 400 degrees. 2. Arrange bread slices on baking sheet. 3. Drizzle with olive oil & season with 1/4 tsp salt. 4. Bake 10-12 minutes. Leave oven on. 5. Spray a small baking sheet with vegetable oil cooking spray. 6. Combine 1/2 tsp salt, 1/4 tsp pepper, cumin, coriander & garlic. Rub the mixture all over the steak. 7. In a skillet, heat 2 tbl oil over medium-high heat. Add steaks & cook for 2 minutes on each side. 8. Transfer steak to baking sheet & bake for 10 minutes. Let rest for 10 minutes before slicing across the grain into 20 1/4 inch thick slices. 9. Whisk together mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, 1/8 tsp salt & 1/8 tsp pepper. 10. Spread 1/2 tsp. of mayonnaise over each toast slice. Top each with a slice of steak. Place 1/4 tsp. of mayonnaise on top of the steak. Finish with a cilantro leaf.

APPETIZER - BEEF TENDERLOIN CROSTINI RECIPE - (4/5)

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.