British Tenderloin Pumpernickel Crostini Recipes

BRITISH TENDERLOIN & PUMPERNICKEL CROSTINI

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., ,

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!

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.

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 WITH BEEF TENDERLOIN AND HORSERADISH

Steps:

• Toss the beef slices with a pinch of salt and pepper.
• To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.

BEEF TENDERLOIN CROSTINI

Steps:

• 1. Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
• 2. Add the butter to frying pan. Add onions and brown sugar. Cook onions on low-medium heat until caramelized this should take about 10-15 minutes
• 3. Slice french bread baguette in 1/4 inch slices, brush with the olive oil and sprinkle with Italian seasoning. Broil in oven until golden brown.
• 4. On a large platter, arrange the crostini slices. Spread the blue cheese sauce on the crostini, add some spring mix salad leaves, layer the beef and top off with the caramelized onions.