Peppered Beef Tenderloin Crostini with
Source: Williams-Sonoma Kitchen.
Since the beef is served cold, you can roast it a day or two in advance. After
roasting, cool it to room temperature, wrap well and refrigerate until ready to
serve. This will also allow the meat to further absorb the pepper flavor.
1 center-cut piece of beef tenderloin, about
3 lb., well trimmed
Salt, to taste
2 Tbs. coarsely cracked peppercorns
4 Tbs. olive oil, plus more for brushing
1 baguette, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
1 red onion, diced
1 yellow onion, diced
1 garlic clove, minced
1/4 cup balsamic vinegar
Chopped fresh tarragon for garnish
Position a rack in the center of an oven and preheat to 425ºF.
Using kitchen string, tie the beef at 1-inch intervals along the length of the
roast and season generously with salt. Arrange the peppercorns on a large plate
in a thin layer and roll the beef in the peppercorns to coat evenly.
In a large ovenproof fry pan over high heat, warm 2 Tbs. of the oil until nearly
smoking. Carefully place the beef in the pan and brown 3 to 4 minutes per side.
Transfer the pan to the oven and roast, turning the beef occasionally, until an
instant-read thermometer inserted into the center of the meat registers 125ºF
for very rare to rare, about 20 minutes; 130ºF for medium-rare, about 25
minutes; or until done to your liking. Transfer the beef to a platter and cool
to room temperature. Wrap the beef tightly with plastic wrap and refrigerate
until chilled, at least 4 hours or up to 2 days.
Reduce the oven temperature to 325ºF.
Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and
season with salt and pepper. Bake until golden and crisp, 15 to 20 minutes. Cool
the crostini to room temperature and store in an airtight container until ready
to serve. (They will stay fresh for 5 to 7 days.)
In a medium sauté pan over medium-high heat, warm the remaining 2 Tbs. olive
oil. Add the red and yellow onions and sauté, stirring occasionally, until
tender and golden, 7 to 10 minutes. Add the garlic and sauté, stirring
occasionally, until fragrant, 1 to 2 minutes more. Add the vinegar and cook,
stirring often, until the liquid is nearly evaporated, 3 to 5 minutes more.
Season with salt, remove from the heat and cool to room temperature. Cover and
refrigerate until ready to serve.
To serve, slice the beef crosswise into very thin slices (about 1/8 inch thick).
Arrange the crostini on a serving tray, and top each with a slice of beef and 1
to 2 tsp. of the caramelized onions. Garnish each with a pinch of tarragon.
Makes 50 to 60 pieces; serves 8 to 10.