Beef Fillet Crostini Asian Style Food

MONGOLIAN BEEF

Steps:

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
• Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. Mix in 1/4 cup low sodium soy sauce. If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water. The saltiness of various soy sauce brands varies, so give the sauce a taste, and adjust the amounts of sugar/soy sauce/water/stock to your own taste.
• Heat 1/3 cup vegetable oil in the wok over high heat. Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok, and sear for 1 minute (depending upon the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side (lean it on a cookbook or cutting board). The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and dried chili peppers, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice!

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.

EASY BEEF TENDERLOIN CROSTINIS

Steps:

• Preheat the oven to 500F. Place the beef tenderloin on a baking sheet, drizzle with 3-4 tablespoons of olive oil, and season liberally with salt and pepper, making sure to rub oil and seasoning evenly over all sides of the tenderloin.
• Roast the tenderloin for 20 minutes or until an internal thermometer reads 125F for rare to medium-rare meat. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest while you prepare the crostinis and horseradish sauce, about 20 minutes.
• Turn down the oven to 400F. Thinly slice your baguettes into 1/2-inch slices, yielding around 50 crostinis. Organize the baguette slices in a single layer on a baking sheet (you may need more than one) and drizzle with 2 tablespoons olive oil (or more if desired). Bake for about 7-8 minutes until lightly toasted and golden brown. Note: For extra crunchy crostinis, reduce heat to 350F and bake, rotating baking sheet(s) halfway through, for 15-20 minutes until golden brown. Once they have reached your ideal texture, remove the crostinis from the oven and allow them to cool slightly.
• While the meat and crostinis are cooling, make the homemade horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper.
• Remove the tented foil from the beef tenderloin, transfer the meat to a cutting board, and thinly slice. Spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin. Top each crostini off with another dime-sized dollop of horseradish sauce and add some microgreens on top for garnish. Serve warm and enjoy!

BEEF STIR FRY WITH HONEY AND BLACK PEPPER SAUCE

Steps:

• Mix the Sauce ingredients in a bowl.
• Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
• Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.
• Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
• Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
• Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

BEEF CROSTINI WITH RED PEPPER MAYONNAISE

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.

FILET MIGNON CROSTINI WITH ROSEMARY PESTO

Steps:

• Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.
• For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper. Add the olive oil to the skillet and then add the steaks. Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes. Let the meat rest for 10 to 15 minutes.
• For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes. Once toasted, schmear a thin layer of gorgonzola on each crostini.
• For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet. Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt. Seal the deal with a little Dean Martin and a good glass of wine.
• In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth. Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil. Taste and adjust the seasoning as necessary.

BEEF FILLET CROSTINI ASIAN STYLE

Steps:

• To prepare the fillet:.
• Mix all the marinade ingredients, and marinade the piece of meat for a minimum of 20 minutes and up to 2 hours.
• Remove the fillet from the marinade and dry with a paper towel.
• Roll the fillet in the sesame seeds and pat them down hard into the meat.
• Heat up a heavy frying pan for at least 7 minutes, until smoking, and then add the olive oil.
• Sear the meat for 2-3 minutes on each side and then remove to a cutting board.
• Wait 5-7 minutes for the juices to settle, and then cut into thin slices.
• To prepare the sauce:
• Place all the sauce ingredients with the exception of the sesame seeds and the sprouts into a saucepan. Cook on high heat until the sauce has been reduced by half and has thickened.
• Let sit at room temperature slightly and add in the sesame seeds.
• Keep the sprouts for the garnish at the end.
• To make the crostini:.
• Preheat the oven to 220 degrees centigrade.
• In a bowl, mix the olive oil, minced garlic, minced herbs, and add the coarse salt and pepper to taste.
• Spread the baguette slices with the herby oil and bake in the oven for several minutes until the slices are toasted.
• To put the whole thing together:.
• Mix the beef slices with the sauce.
• Place one slice of beef on each toasted baguette slice and top with the sprouts.
• Serve to ooohs and aaahs.

DIY BRITISH BEEF CROSTINI

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.

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

BEEF AND BLUE CHEESE CROSTINI

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.

BEEF HORSERADISH CROSTINI

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.