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Garlicky Beef Crostini with Sage Whipped Cream
Recipe courtesy Dan Smith and Steve McDonagh


1 baguette, sliced into 1/2-inch rounds (about 30 pieces)
4 tablespoons butter, melted
2 tablespoons olive oil
1 1/2 pounds beef tenderloin, trimmed
2 garlic cloves, minced
1 tablespoon coarsely ground black pepper
2 teaspoons kosher salt
1 cup sage whipped cream, recipe follows
30 small fresh sage leaves, for garnish


Special Equipment: Pastry Brush


Preheat the oven to 350 degrees F.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Lay the baguette slices on a baking sheet. Combine the butter and olive oil in a small bowl, and
liberally brush each slice with the butter mixture. Bake in the top half of the oven until slightly
golden, about 15 minutes.

Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet with cooking
spray and place it over high heat for 1 minute. Put the tenderloin into the skillet and brown it on
all sides, about 1 minute per side. Transfer the skillet to the oven and roast the tenderloin until
an instant-read thermometer inserted in the center registers 120 degrees F for rare, about 15 to 20
minutes. Remove the beef to a cutting board and rest for at least 15 minutes, or until ready to use.
Immediately before serving, slice the tenderloin thinly into about 30 pieces.

To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the crostini. Top
with a rosette of tenderloin and another dollop of whipped cream. Garnish with a sage leaf and
serve.


Sage Whipped Cream

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1/2 cup heavy cream, chilled
1 teaspoon ground sage
Pinch salt
Pinch white pepper

Special Equipment: Squeeze Bottle

Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak. Add the sage, salt and
pepper and whisk until the peaks are firm. Spoon the whipped cream into the squeeze bottle and
refrigerate until ready to use.

Yield: 1 cup

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Copyright 2006 Television Food Network, G.P., All Rights Reserved