A gorgeous, hearty bite like this beautiful appetizer will make any gathering more memorable.
Beef Tenderloin Crostini
Makes 24
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 (7-ounce) beef tenderloin filets
- 1 tablespoon kosher salt, divided
- 2½ teaspoons ground black pepper, divided
- 1 large red onion, chopped (about 2¾ cups)
- 1 cup dry red wine
- ¼ cup balsamic vinegar
- ¼ cup honey
- ¼ cup brown sugar
- 1 teaspoon fresh thyme
- 24 (¼-inch-thick) slices French bread
- 3 tablespoons unsalted butter, melted
- ¼ cup crumbled blue cheese
- ½ cup cooked and crumble bacon
- Radish microgreens, to serve
Instructions
- In a small skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle beef with 2 teaspoons salt and 2 teaspoons pepper, and place in pan. Cook, turning occasionally, until browned on all sides and an instant-read thermometer registers 145°, 5 to 7 minutes. Let cool for 15 minutes. With a sharp knife, slice beef as thinly as possible.
- In a small saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion, and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in wine, vinegar, honey, brown sugar, thyme, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, until caramelized and sticky, 30 to 35 minutes. Let cool to room temperature.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Arrange French bread slices on prepared baking sheet. Brush with melted butter.
- Bake until golden brown and crisp, 5 to 7 minutes. Arrange onion jam and beef evenly on top of each toasted bread slice. Top each with blue cheese, bacon, and microgreens.
