Beef Crostini With Pesto Mayonnaise Recipes

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FILET MIGNON CROSTINI WITH ROSEMARY PESTO



Filet Mignon Crostini with Rosemary Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17

One 12-ounce filet mignon steaks
Salt and freshly cracked black pepper
1 tablespoon olive oil
12 slices French baguette, sliced on the bias 1/2-inch thick, toasted
Olive oil, for drizzling on crostini
Salt and freshly cracked black pepper
4 ounces gorgonzola dolce
Rosemary Pesto, recipe follows
10 to 12 cherry tomatoes, sliced into rounds
Sea salt, for garnish
1 1/2 cups packed fresh basil leaves
2 tablespoons chopped fresh rosemary
1/4 cup grated Romano cheese
1/4 cup pine nuts, toasted
3 cloves garlic, cooked in boiling water for 5 minutes
Salt and freshly cracked black pepper
1/2 cup extra-virgin olive oil

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 CROSTINI WITH RED PEPPER MAYONNAISE



Beef Crostini with Red Pepper Mayonnaise image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h50m

Yield 12 servings

Number Of Ingredients 8

36 slices (1/2-inch thick) baguette bread
4 tablespoons extra-virgin olive oil
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

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.

BEEF TENDERLOIN CROSTINI



Beef Tenderloin Crostini image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

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.

CALIFORNIA BEEF CROSTINI



California Beef Crostini image

Make these mini-meat-and-potato mouthfuls, with surprising kick from a bit of wasabi, for a casual gathering.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 30

Number Of Ingredients 9

10 small (about 2-inch) Yukon gold or red potatoes
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup mayonnaise
1 teaspoon wasabi powder or prepared horseradish
1/4 teaspoon minced garlic
Dash white pepper
1/4 lb. shaved London-broil roast beef (from deli)
30 slices pimiento-stuffed green olives

Steps:

  • Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.
  • Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.
  • Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.
  • To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.

Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g

BEEF CROSTINI WITH PESTO MAYONNAISE



Beef Crostini with Pesto Mayonnaise image

Beef Crostini are perfect when you're looking to serve a hearty appetizer. The pesto mayonnaise is a tasty topping.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 10

1 1/4 pounds beef tenderloin
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon crushed dried rosemary leaves
1/4 cup basil pesto
1/4 cup mayonnaise or salad dressing
24 diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3 tablespoons olive or vegetable oil
24 small fresh basil leaves

Steps:

  • Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
  • While beef is baking, mix pesto and mayonnaise in small bowl.
  • Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
  • Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.

Nutrition Facts : Calories 105, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 150 mg

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