Beef Crostini with Red Pepper Mayonnaise
- Difficulty: Easy
- Servings: 12
- Nutrition Per Serving: Calories 304, Total Fat 20 g, Saturated Fat 5 g, Carbohydrates 16 g, Dietary Fiber 1 g, Sugars 2 g, Protein 14 g, Cholesterol 49 mg, Sodium 296 mg
- Total Time: 3 hours 50 minutes
- Preparation Time: 25 minutes
- Inactive Time: 3 hours
- Cooking Time: 25 minutes
- 36 slices baguette bread, cut 1/2 inch thick
- 4 tablespoons extra-virgin olive oil
- 2/3 cup roasted red peppers, drained and dried
- 1/3 cup mayonnaise
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) trimmed beef tenderloin
- 3 tablespoons chopped drained capers
- Coarse sea salt for garnish
Instructions
- Preheat your oven to 375F (190C) and fill your kitchen with the promise of irresistible appetizers.
- Arrange baguette slices on two large, heavy baking sheets. Drizzle with 3 tablespoons olive oil. Bake until lightly golden and irresistibly crisp, about 15 minutesyour guests will love these crunchy bases!
- In a food processor, whirl roasted red peppers and mayonnaise into a silky, vibrant spread. Season with salt and pepper. Cover and chill until showtime.
- Tie the beef tenderloin with kitchen twine for perfect shape. Season generously with salt and pepper. Heat remaining olive oil in a heavy skillet over medium-high. Sear beef about 8 minutes for rare perfection (use a thermometer for precision). Freeze until firm but sliceable, about 3 hours, then carve into thin, elegant slices with a sharp knife.
- Slather each crostini with red pepper mayonnaise, top with beef slices, and arrange on a platter. Finish with a sprinkle of capers and coarse sea salt for that flavor-popping crunch.
- Make-Ahead Tip: Prep the mayonnaise and beef a day aheadcover and refrigerate for stress-free hosting.
- Variation: Short on time? Swap in 1 pound pre-cooked, thinly sliced roast beef for instant elegance.
