Pepper Crusted Tenderloin Crostini Recipes

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PEPPER-CRUSTED TENDERLOIN CROSTINI



Pepper-Crusted Tenderloin Crostini image

Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 11

2 large onions, thinly sliced
6 tablespoons butter, softened, divided
2 teaspoons sugar
1 tablespoon olive oil
1 beef tenderloin roast (1-1/2 pounds)
2 to 3 teaspoons coarsely ground pepper
2 garlic cloves, minced
3/4 teaspoon salt
2 teaspoons prepared horseradish
1 French bread baguette (10-1/2 ounces), cut into 30 slices
Minced fresh parsley

Steps:

  • In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

BEEF TENDERLOIN CROSTINI



Beef Tenderloin Crostini image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

Steps:

  • For the beef tenderloin: Preheat the oven to 500 degrees F.
  • Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
  • Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
  • For the crostini: Turn down the oven temperature to 400 degrees F.
  • Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
  • For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
  • To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

ROASTED PEPPER TOMATO CROSTINI



Roasted Pepper Tomato Crostini image

Looking for an Italian appetizer? Then check out roasted pepper-tomato crostini - a crispy and cheesy snack to make-ahead of time when entertaining!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 25m

Yield 18

Number Of Ingredients 7

18 slices Italian bread, 1/2 inch thick
2 large tomatoes, diced (2 cups)
1/4 cup chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 jar (7 ounces) roasted red bell peppers, drained and chopped
1/3 cup shredded mozzarella cheese

Steps:

  • Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
  • Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
  • Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

Nutrition Facts : Calories 65, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetize, Sodium 160 mg

PEPPER-CRUSTED BEEF TENDERLOIN



Pepper-Crusted Beef Tenderloin image

The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 8

1 tablespoon whole black peppercorns, crushed
Coarse salt
2 teaspoons sugar
1/2 teaspoon crushed red-pepper flakes
1 tablespoon extra-virgin olive oil
1 center-cut beef tenderloin (about 2 1/2 pounds)
Grainy Mustard Aioli
Caramelized Acorn Squash

Steps:

  • Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
  • Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

SWEET PEPPER CROSTINI



Sweet Pepper Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 4

6 slices baguette (1/2-inch-thick)
2 tablespoons olive oil
1/2 to 3/4 cup roasted red bell pepper strips
1/3 to 1/2 cup grated smoked mozzarella or fontina

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 197 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

PEPPER CRUSTED TENDERLOIN OF BEEF



Pepper Crusted Tenderloin of Beef image

People on phase 1 as well as everyone else, will enjoy this supremely elegant beef tenderloin at your next special occasion. It is easy to make, but makes a dazzling meal for two.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 9

1 pound beef tenderloin
2 tablespoons minced shallots
½ tablespoon minced fresh rosemary
½ tablespoon minced garlic
1 teaspoon salt
1 tablespoon ground black pepper
1 teaspoon orange zest
2 tablespoons olive oil
½ cup pearl onions

Steps:

  • Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan. Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze it out of the skin.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest and pat the mixture on the beef. Increase the heat to high and sear the beef in the pan on all sides. Add the pearl onions and place the skillet directly in the oven. Roast until a thermometer reads 145 degrees for medium rare.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12 g, Cholesterol 113 mg, Fat 27.1 g, Fiber 1.1 g, Protein 39.4 g, SaturatedFat 6.9 g, Sodium 1259.8 mg, Sugar 2.2 g

ROASTED RED PEPPER PESTO CROSTINI



Roasted Red Pepper Pesto Crostini image

Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.

Provided by little_wing

Categories     < 30 Mins

Time 25m

Yield 24 crostini

Number Of Ingredients 12

1 baguette, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled
2 roasted red peppers, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper, to taste
4 ounces goat cheese

Steps:

  • Preheat an oven to 350°F.
  • Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
  • Lightly toast both sides of bread in oven.
  • While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
  • In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
  • Place the crostini in a single layer on a baking sheet.
  • Spread about 2 teaspoons of the goat cheese on each crostini.
  • Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
  • Sprinkle with the remaining 1 Tbs. parsley.

Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4

PEPPER CRUSTED TENDERLOIN OF BEEF



Pepper Crusted Tenderloin of Beef image

People on phase 1 as well as everyone else, will enjoy this supremely elegant beef tenderloin at your next special occasion. It is easy to make, but makes a dazzling meal for two.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 9

1 pound beef tenderloin
2 tablespoons minced shallots
½ tablespoon minced fresh rosemary
½ tablespoon minced garlic
1 teaspoon salt
1 tablespoon ground black pepper
1 teaspoon orange zest
2 tablespoons olive oil
½ cup pearl onions

Steps:

  • Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan. Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze it out of the skin.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest and pat the mixture on the beef. Increase the heat to high and sear the beef in the pan on all sides. Add the pearl onions and place the skillet directly in the oven. Roast until a thermometer reads 145 degrees for medium rare.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12 g, Cholesterol 113 mg, Fat 27.1 g, Fiber 1.1 g, Protein 39.4 g, SaturatedFat 6.9 g, Sodium 1259.8 mg, Sugar 2.2 g

PEPPER-CRUSTED BEEF TENDERLOIN WITH MUSHROOMS



Pepper-Crusted Beef Tenderloin with Mushrooms image

My dad, an incredible person and cook, taught me to make this tenderloin. Whenever I want to make a special, memorable meal to celebrate with our friends, I choose this. -Cindi Breazeale, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 beef tenderloin roast (5 to 6 pounds)
1/2 cup Worcestershire sauce
2 tablespoons kosher salt
2 tablespoons Beau Monde seasoning
2 tablespoons lemon juice
2 tablespoons coarsely ground pepper
1/4 cup butter, melted
MUSHROOMS:
2 tablespoons butter
1 pound medium fresh mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice

Steps:

  • Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour., Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.

Nutrition Facts :

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