Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Seared beef tenderloin that's rubbed with orange zest, chili powder, and salt adorn simple toasted baquettes in the stand-out appetizer, Basque Beef Tenderloin Crostini.


Makes 12 servings (serving size: 2 crostini)

Nutritional Information

Calories 195
Fat 10.7 g
Satfat 2.6 g
Monofat 6.1 g
Polyfat 0.8 g
Protein 14 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 37 mg
Iron 2 mg
Sodium 455 mg
Calcium 19 mg


1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted


1. In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes.

2. Preheat oven to 450°.

3. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes).

4. Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.