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Basque Beef Tenderloin Crostini

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 12 servings (serving size: 2 crostini)
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.

Ingredients

  • 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
  • Green Sauce and additional herbs, for serving

Nutrition 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

How to Make It

  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.