Basque Beef Tenderloin 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.

Yield: Makes 12 servings (serving size: 2 crostini)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 10.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 14g
  • Carbohydrate: 10g
  • Fiber: 1g
  • Cholesterol: 37mg
  • Iron: 2mg
  • Sodium: 455mg
  • Calcium: 19mg

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

Preparation

  1. 1. In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes.
  2. 2. Preheat oven to 450°.
  3. 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. 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.
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