Beef Tenderloin Crostini With Salsa Verde Recipes

BEEF TENDERLOIN WITH SCALLION SALSA VERDE

Steps:

• For the tenderloin: Preheat the oven to 400 degrees F.
• Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
• For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
• Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
• Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

BEEF TENDERLOIN WITH SALSA VERDE

Steps:

• Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
• Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
• Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.

CROSTINI WITH BEEF TENDERLOIN AND HORSERADISH

Steps:

• Toss the beef slices with a pinch of salt and pepper.
• To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.

SHREDDED SALSA VERDE BEEF (CROCK POT)

Steps:

• Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
• Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.

BEEF TENDERLOIN CROSTINI WITH SULTANA-PORT RELISH

Steps:

• Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Rub 1 teaspoon oil over beef, and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear beef on all sides until deep golden brown, about 4 minutes per side. Transfer skillet to oven, and cook until beef reaches desired doneness (135 degrees for medium-rare, about 15 minutes). Transfer to a cutting board, and let rest for 10 minutes. Thinly slice.
• Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add sultanas, port, vinegar, chile, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. Pulse one-quarter of the relish in a food processor until almost smooth. Return to pan, and stir in chopped thyme, celery, salt, and pepper.
• To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sultana-port relish. Garnish with celery leaves.

ROASTED SIRLOIN OF BEEF WITH SALSA VERDE

Steps:

• Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
• To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.