Crostini With Beef Tartare And White Truffle Oil Food

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.

BEEF TENDERLOIN CROSTINI WITH GARLICKY HERB SAUCE

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.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

CROSTINI

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.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
• 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
• 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
• 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

TUSCAN WHITE BEAN CROSTINI

Steps:

• Combine beans, bell pepper and onion in large bowl.
• Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
• Pour over bean mixture; toss to coat.
• Cover; refrigerate 2 hours or overnight.
• Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
• Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
• Remove; cool completely.
• Top each toasted bread slice with about 3 T. bean mixture.

CROSTINI WITH WHITE TRUFFLES

Steps:

• Spread the bread slices lightly on one side with the butter and arrange them on a tray, buttered side up. Place in a 400-degree oven and bake about 6 minutes, until crusty but not dry. Rub the buttered side of the toast lightly with the garlic cloves.
• Toss the salad greens with 1 tablespoon of the olive oil and a dash each of black pepper and salt, and divide the greens among 6 plates. Arrange the toast on top, one slice for each serving. Sprinkle each of the slices with 1 teaspoon of the cheese and a sprinkling of black pepper and salt.
• Using a vegetable peeler or truffle slicer, shave the truffles directly over the toast, coating each piece. Then sprinkle the toast with the remaining olive oil and a dash of black pepper. Serve immediately.