Beef Tenderloin Crostini

Southern Living
Beef Tenderloin CrostiniRecipe
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Beef Tenderloin Crostini is a melt-in-your-mouth appetizer that will be the standout of your party thanks to the ensemble of perfectly seasoned layers and, of course, the grilled tenderloin.
Makes 3 dozen


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Cilantro Sauce
2 teaspoons cumin seeds
1 1/2 cups firmly packed fresh cilantro leaves
1/3 cup olive oil
1 garlic clove
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Mango-Red Onion Relish
1/2 cup diced red onion
1 teaspoon olive oil
1 large mango, diced
1/4 cup diced red bell pepper
1 jalapeño pepper, seeded and minced
1 tablespoon Champagne vinegar
Beef Tenderloin
1 pound beef tenderloin fillets
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Remaining Ingredient


Hands-on: 45 Minutes
Total: 1 Hour, 35 Minutes

1. Prepare Cilantro Sauce: Place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes. Process cilantro, next 4 ingredients, 2 Tbsp. water, and toasted cumin seeds in a blender until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve.

2. Prepare Relish: Sauté onion in 1 tsp. hot olive oil in a small skillet over medium-high heat 6 to 8 minutes or until onion is tender. Transfer to a medium bowl, and stir in mango, next 3 ingredients, and salt and pepper to taste.

3. Prepare Beef Tenderloin: Rub steaks with 1 Tbsp. olive oil. Sprinkle with 1 tsp. salt and next 2 ingredients. Place a grill pan over medium-high heat until hot; cook steaks 8 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.

4. Assemble: Top flat sides of Herbed Cornbread Crostini with relish and steak; drizzle with Cilantro Sauce.

Created date

April 2013