Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Hands-on Time
45 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 3 dozen

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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