BRITISH TENDERLOIN & PUMPERNICKEL CROSTINI
I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! -Sharon Tipton, Winter Garden, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing thinly., In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving. , Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once., Spread with sauce; top with beef. Garnish with watercress sprigs., ,
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
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
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
DIY BRITISH BEEF CROSTINI
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
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
CROSTINI WITH PORK TENDERLOIN AND HERBED CHEESE
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet with a metal handle over medium-high heat. Add tenderloin and sear each side. After all sides have been seared, place skillet in oven and roast for 15 to 20 minutes per pound (per tenderloin) or until an instant-read thermometer registers 155 to 160 degrees F. Remove from oven and let rest for 10 minutes.
- Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
- Spread toasted baguette slices with 1 heaping teaspoon of the herb cheese spread. Slice pork tenderloin into 1/4-inch thick slices and place on top of bread slices. Top each slice of pork with a small dollop of the herb cheese spread and top with a cherry tomato half.
PUMPERNICKEL CROUTONS
Make and share this Pumpernickel Croutons recipe from Food.com.
Provided by TishT
Categories Grains
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400F.
- Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
- Spread in single layer and bake for 10 minutes or until crisp.
- Remove from oven and toss with cheese if desired.
SPICED PORK TENDERLOIN CROSTINI
These tasty tidbits I found in Better Homes & Gardens Magazine. The balance between spicy and sweet sounds yummy!
Provided by Manami
Categories Pork
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Mix seasoned salt, garlic pepper, marjoram and sage in small bowl.
- Rub mixture over pork.
- Place pork in shallow roasting pan.
- Insert meat thermometer so tip is in thickest part of pork.
- Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF.
- Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF.
- Meanwhile, reduce oven temperature to 375°F.
- Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake about 5 minutes or until crisp; cool.
- Cut hot pork into very thin slices (or cool pork if desired).
- Spread each bread slice with about 1/4 teaspoon mustard.
- Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.
Nutrition Facts : Calories 198.1, Fat 3, SaturatedFat 0.9, Cholesterol 9.2, Sodium 432.8, Carbohydrate 33.4, Fiber 2, Sugar 0.2, Protein 8.6
BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH
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
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.
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