Beef Tenderloin Crostini

Name: Beef Tenderloin Crostini
Yield: 20
Ingredients: 1 (14-ounce) can cannellini beans, rinsed and drained; 1 clove garlic; 1 tbsp olive oil, plus additional for brushing meat; 2 tbsp finely chopped parsley; Sea salt; Freshly cracked black pepper; 1 pound beef tenderloin; 20 Crostini (see below); Fresh parsley leaves (optional)

Top golden slices of Crostini with a creamy cannellini bean puree, then crown with freshly seared beef tenderloin.

The versatility of Crostini as a base for appetizers shines in this variation. Top the golden baguette slices with a creamy cannellini bean puree, then crown with freshly seared beef tenderloin.

Makes 20 servings

Ingredients

1 (14-ounce) can cannellini beans, rinsed and drained
1 clove garlic
1 tbsp olive oil, plus additional for brushing meat
2 tbsp finely chopped parsley
Sea salt
Freshly cracked black pepper
1 pound beef tenderloin
20 Crostini (see below)
Fresh parsley leaves (optional)

Directions

Place beans, garlic, olive oil and parsley in a food processor; process until smooth. Season to taste with salt and pepper. Brush beef with olive oil and sprinkle with salt and pepper. Pan-fry or grill beef to preferred doneness; thinly slice. Spread bean mixture on Crostini (see below). Top with sliced beef. Brush with olive oil and season to taste with salt and pepper. Garnish with parsley leaves, if desired.

Associated Recipes