Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto
5. Mini Croque Monsieur. Croque Monsieur is the French version of a grown-up ham and cheese. This recipe manages to capture their decadent flavors in bite-sized form. For this hors d'oeuvre, you'll top puff pastry dough with ham, gruyere, and bechamel sauce. The result is a rich, classy morsel that's the perfect bite.
Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto
Step 1 | Prepare the leftover tenderloin. On a cutting board, slice the meat across the grain into thin slices, about ⅛-¼ inches thick, trimming any excess fat. Add the Worcestershire sauce, garlic, mustard, salt, and pepper to a medium bowl and mix until combined.
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1. Heat oven to 450°F. In small bowl, combine 1/2 teaspoon of the salt, the garlic powder, paprika and pepper; mix well. Rub mixture on all surfaces of beef tenderloin. Place beef in small shallow roasting pan; tuck thin end under. 2. Bake at 450°F. for 20 to 25 minutes or until meat thermometer inserted in center registers 140°F. for rare.
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Preheat the oven to 475 degrees F. Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for.
Seared Beef Tenderloin Crostini Appetizer Recipe Beef tenderloin
Ingredients: 4 (2-ounce) Certified Angus Beef ® filets. 1/4 cup thinly sliced roasted red pepper. 2 ounces crumbled blue cheese. 4 small crusty dinner rolls, cut and toasted in oven. 1/2 teaspoon minced fresh rosemary. Salt and pepper to taste.
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Heat a large ovenproof skillet over medium-high heat, then sear the tenderloin for 5 minutes on each side in the skillet. Transfer the skillet to the oven and roast for 25 minutes for medium-rare. Remove from the oven and let rest for 30 minutes. Cut the tenderloin into thin slices. In a small mixing bowl, combine the mayonnaise, horseradish.
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Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices. Step 3. Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.) Step 4. Spread 1 tablespoon of the mayonnaise onto each bread slice.
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Remove tenderloin from the refrigerator at least one hour before cooking. Trim any fat and silver skin from the beef and discard. Preheat the oven to 475°F. Tie the roast in 1 1/2-inch intervals if necessary and place in a large roasting pan. Season with salt and pepper. Cook the beef for 15 minutes. Pour the butter over the beef and continue.
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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.
Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto
Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices. In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use. In a medium-size mixing bowl, toss the arugula with the extra virgin olive oil.
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Mix together the dry rub ingredients. Apply a light coating of canola oil on the filet and sprinkle the dry rub on all sides of the meat. Using a cast iron or heavy stainless steel skillet, add 1 tablespoon of canola oil and place on high heat. Once the oil is smoking, start searing the beef starting with the sides.
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Preheat the oven to 350 degrees F. Leave the sheet of Hawaiian rolls intact; slice the entire sheet in half horizontally, separating the top from the bottom. Place the bottom sheet into a 9×13 pan or a small rimmed baking sheet. Spread the bottom sheet of rolls with an even layer of warm caramelized onions.
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Instructions. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. Rub beef with oil, and sprinkle with ½ teaspoon each salt and pepper. Place on prepared pan. Bake for 40 minutes or until a meat thermometer inserted in thickest portion registers 135°. Let stand for 15 minutes; thinly slice.
small appetizers with meat and cheese on bread are arranged on a table top
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Instructions. Slice the onions into thin half round slices. Try to slice them as evenly as possible. Place the sliced onions, ½ cup water, and olive oil in a non-stick pot over medium high heat. Keep your eye on the onions, stirring frequently, and adding more water to the pot as necessary.
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Cook tenderloin via, sous vide, oven or grilling methods. Sous Vide Cooking: Fill a pot or sous vide container with water and attach the immersion circulator.Set the temperature for 130-135 for medium rare, 135-140 degrees for medium, and 145-155 for medium well.Once water is up to desired temperature, add the prepared tenderloin to the bag and squeeze the air out of the bag.
