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.
ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h8m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
- In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
- For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
- To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.
BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
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.
SWEET PEPPER CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 17m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.
Nutrition Facts : Calories 197 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
PROSCIUTTO AND GOAT CHEESE CROSTINI WITH RED PEPPER TAPENADE
Provided by Michael Symon : Food Network
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade. Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts. Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.;
HOT CHERRY PEPPER MAYONNAISE
You would be surprised how a condiment can transcend a mediocre dish into something impressive. Try dressing up ham and cheese sandwichs or fried chicken sandwiches. Also, see recipe 475540.
Provided by gailanng
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in bowl.
- Refrigerate until ready for use.
CROSTINI WITH ROASTED RED PEPPER AND FETA
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
Provided by COOKGIRl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
- Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
- Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
- Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
- Bake at 350°F for 5-7 minutes.
- Garnish with Italian parsley and serve.
Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8
BEEF CROSTINI WITH RED PEPPER MAYONNAISE
Courtesy of Giada De Laurentiis, with some changes. The key is the mayonnaise! Everyone commented on it. Make sure you use WATER PACKED peppers, as the oil-packed will make the mayonnaise runny. We made paninis the next day with the leftover meat, cheese, and mayonnaise.
Provided by Robs415
Categories Roast Beef
Time 30m
Yield 3 crostini, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Arrange the bread slices on a large baking sheet. Drizzle with 3 tbsp olive oil. Sprinkle garlic salt over all. Bake until pale golden and crisp, about 15 minutes. (You can make these a day ahead of time).
- 3. Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season to taste with salt and pepper. Cover and refrigerate.
- 4. Spread the bell pepper mayonnaise over the crostini and top with the slice beef. Put a thin slice of cheese on top. Grind pepper on top of all.
- 5. Broil just until cheese is melted.
Nutrition Facts : Calories 375.9, Fat 19.5, SaturatedFat 7.2, Cholesterol 87.5, Sodium 1867.3, Carbohydrate 22.7, Fiber 1.2, Sugar 0.5, Protein 26.2
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