Beef Crostini Recipes

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BEEF CROSTINI WITH HORSERADISH SPREAD



Beef Crostini with Horseradish Spread image

Provided by Martha

Time 2h20m

Number Of Ingredients 21

1½ pounds rib eye steaks or strip steaks
¼ cup Worcestershire sauce
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon garlic chili sauce (available in Asian section of any supermarket)
2 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
1 tablespoon sour cream
4 ounces cream cheese (softened)
1 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
4 ounces shallots sliced into quarter thick slices
2 cups vegetable oil
inch French baguette (cut on the bias into 12 half slices)
1 tablespoon butter softened

Steps:

  • Approximately 1½ to 2 hours before serving, trim beef of all fat and gristle, leaving about one pound of meat. Slice on the bias into slices about three to four inches long and about an inch and a half wide. Place in a gallon zip lock bag.
  • Mix all of the marinade ingredients and add to the bag. Squeeze and move around so all pieces get covered. Seal and refrigerate ninety minutes to two hours, longer if you are using a cheaper cut of meat.
  • While beef is marinating, make spread by whipping all ingredients and refrigerating until later.
  • Heat a ribbed grill pan over medium high heat.
  • Lightly butter both sides of each piece of bread and grill to form grill marks. Wipe the grill pan and remove from heat.
  • Heat a medium sauce pan with the two cups of oil to 275 degrees F, no higher. Use a candy thermometer to gauge. Drop the shallots in and cook for about eight minutes or until lightly golden brown. Move them to a plate to hold. Reheat the same oil to 350 degrees F. Place a strainer over a metal bowl and have this standing by. Also cover a plate with paper towels. Once the oil is at 350 degrees, drop the shallots back in for only a few seconds to crisp then pour the whole pan, oil and shallots, into the metal bowl with the strainer. Lift the strainer out and shake out shallots onto the paper towels. Set these aside.
  • Remove the meat from the bag and discard the marinade. Lay out the pieces of beef and pat dry on both sides.
  • Heat the grill pan to medium high to high and brush some of the oil from the shallot bowl of oil onto the grill grates and fry one third of the beef, laying each piece down then after a minute, flipping with tongs. They will cook quickly. Once cooked, move to a plate or platter. Wipe pan between batches and cook the remaining two batches.
  • To assemble, divide the spread between the twelve slices of grilled bread, top with the beef then again with the crispy shallots.

CALIFORNIA BEEF CROSTINI



California Beef Crostini image

Make these mini-meat-and-potato mouthfuls, with surprising kick from a bit of wasabi, for a casual gathering.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 30

Number Of Ingredients 9

10 small (about 2-inch) Yukon gold or red potatoes
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup mayonnaise
1 teaspoon wasabi powder or prepared horseradish
1/4 teaspoon minced garlic
Dash white pepper
1/4 lb. shaved London-broil roast beef (from deli)
30 slices pimiento-stuffed green olives

Steps:

  • Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.
  • Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.
  • Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.
  • To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.

Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g

BEEF AND BLUE CHEESE CROSTINI



Beef and Blue Cheese Crostini image

These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1 French bread baguette (10-1/2 ounces)
Cooking spray
1/2 teaspoon coarsely ground pepper
1/2 cup reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon horseradish
1/4 teaspoon salt
1-1/4 pounds shaved deli roast beef
1/3 cup crumbled blue cheese
Additional minced chives

Steps:

  • Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

Nutrition Facts : Calories 48 calories, Fat 1g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 176mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

DIY BRITISH BEEF CROSTINI



DIY British beef crostini image

Elegant yet full-flavoured, guests will love putting together these bites - make the beef and crème fraîche topping in advance to get ahead

Provided by Katy Greenwood

Categories     Buffet, Canapes, Starter, Supper

Time 45m

Number Of Ingredients 9

750g piece of beef fillet , from the thin end
1 tbsp olive oil
1 tsp English mustard powder
300ml tub crème fraîche
2 tbsp snipped chives
1 heaped tsp creamed horseradish
250g stilton
70g bag rocket leaf
1 baguette , sliced diagonally

Steps:

  • Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
  • Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
  • Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Nutrition Facts : Calories 497 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

BEEF CROSTINI WITH PESTO MAYONNAISE



Beef Crostini with Pesto Mayonnaise image

Beef Crostini are perfect when you're looking to serve a hearty appetizer. The pesto mayonnaise is a tasty topping.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 10

1 1/4 pounds beef tenderloin
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon crushed dried rosemary leaves
1/4 cup basil pesto
1/4 cup mayonnaise or salad dressing
24 diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3 tablespoons olive or vegetable oil
24 small fresh basil leaves

Steps:

  • Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
  • While beef is baking, mix pesto and mayonnaise in small bowl.
  • Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
  • Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.

Nutrition Facts : Calories 105, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 150 mg

BEEF CROSTINI WITH RED PEPPER MAYONNAISE



Beef Crostini with Red Pepper Mayonnaise image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h50m

Yield 12 servings

Number Of Ingredients 8

36 slices (1/2-inch thick) baguette bread
4 tablespoons extra-virgin olive oil
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
  • Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
  • Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
  • Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
  • Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
  • Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

BEEF HORSERADISH CROSTINI



Beef Horseradish Crostini image

This was a great appetizer served to us at a 50th wedding anniversary party. Afterwards, I just couldn't stop thinking about these treats! Got the recipe from the country club that served them and here it is, just in time for the holidays. Everything can be done ahead of time - a plus! Enjoy!

Provided by KeyWee

Categories     Meat

Time 35m

Yield 24 serving(s)

Number Of Ingredients 8

24 slices baguette, 1/2 " thick
3 tablespoons garlic-flavored olive oil
1 lb filet of beef, roasted rare
1 (8 ounce) bottle horseradish sauce
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme leave
24 slices plum tomatoes, sliced very thin
4 radishes, sliced thin

Steps:

  • Preheat oven to 350 degrees.
  • Brush one side of each bread slice with olive oil.
  • Place bread, oiled side up, on a baking sheet and bake for 12 minutes.
  • Turn slices over and bake 8 minutes more.
  • Cool bread and store in an airtight container up to 3 days.
  • Allow roasted beef to cool completely and slice very thin.
  • This can be done a day ahead.
  • In a bowl, combine horseradish sauce, mustard and thyme.
  • Cover and refrigerate up to 3 days.
  • When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef.
  • Top with a small dollop of the horseradish mixture, and garnish with radish slices.

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