BEEF TENDERLOIN SEASONING RECIPES

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BEEF TENDERLOIN CROSTINI RECIPE | NANCY FULLER | FOOD NETWORK



Beef Tenderloin Crostini Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 20 minutes

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.

BEEF TENDERLOIN CROSTINI RECIPE | NANCY FULLER | FOOD NETWORK



Beef Tenderloin Crostini Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 20 minutes

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.

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BEEF TENDERLOIN CROSTINI RECIPE | NANCY FULLER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category appetizer
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