Smoky Cilantro Pesto Beef Crostini Small Plates Big Taste Recipes

BEEF CROSTINI WITH PESTO MAYONNAISE

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.

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.