Chipotle Tenderloin Bruschetta

Prep: 20 min., Bake: 30 min., Stand: 10 min., Cook: 2 min.


Makes 24 appetizer servings

Recipe from

Southern Living Cooking School


1/4 cup steak & chop marinade with garlic & cracked black pepper
1 tablespoon chopped chipotle chile in adobo sauce
1 1/2 pounds beef tenderloin
1/4 cup butter
24 (1/2-inch-thick) slices French bread, toasted
Toppings: fresh cilantro sprigs, shredded Cheddar cheese, sour cream, chopped tomatoes, crumbled queso fresco, sliced jalapeño peppers


1. Stir together marinade and chipotle chile in a small bowl. Place tenderloin in a 9-inch square pan.

2. Bake at 400° for 20 minutes. Pour marinade mixture evenly over tenderloin, and bake 10 more minutes or to desired degree of doneness. Remove from oven; place beef on a platter, and cover. Let stand 10 minutes; cut into thin slices.

3. Melt butter in same pan over medium heat, and cook 2 minutes, stirring to loosen particles from bottom of pan. Add tenderloin and any accumulated juices to pan; toss to coat. Arrange meat mixture evenly on bread slices, and top with desired toppings.

CHIPOTLE BEEF BRUSCHETTA: Substitute 1 (1 1/2-pound) eye-of-round roast for tenderloin. Prepare recipe as directed, baking roast 20 minutes. Pour marinade over roast, and bake 20 more minutes. Proceed as directed.

July 2010
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