BEEF TENDERLOIN CROSTINI WITH SALSA VERDE

Beef Tenderloin Crostini with Salsa Verde image

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.