Ingredients Jump to Instructions ↓

  1. - 36 slices (1/2" thick) baguette bread olive oil - 2/3 cup jarred, roasted red peppers, drained well, patted dry with paper towel - 1/3 cup mayonnaise - 5 medium basil leaves salt and pepper to taste - 1 1/2 pounds beef tenderloin (option: use peppercorn seasoned beef) capers for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° F. Arrange bread slices on 1 large baking sheets. Drizzle with olive oil. Bake until golden brown; approximately 10 minutes. Let cool. Blend peppers, mayonnaise and basil leaves in food processor until smooth and creamy. Season with salt and pepper; cover and refrigerate. Using kitchen twine, tie the beef before cooking to hold its shape. (Season with salt and pepper if not using peppercorn seasoned beef.) Heat 1-2 tablespoons olive oil in heavy skillet over medium heat. Add beef and cook until browned on all sides and cooked to desired doneness; approximately 10 minutes for rare. Let rest for 15 minutes; Remove string, slice into thin slices or freeze beef for 2-3 hours for easier slicing. Spread bell pepper mayonnaise on each crostini and top with thin slice of beef. Sprinkle capers over the top (if desired). Sprinkle with salt and serve.


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