Garlicky Beef Crostini with Sage Whipped Cream

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: Traditional Cocktails & Hors D'Oeuvres Party

Rated: 4 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
30 min
Level:
Intermediate
Yield:
30 to 40 pieces

Times:

Prep: 35 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Directions

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.

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

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Parmesan Pita Toast Strips

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Beef Collections

Comments & Reviews

recipe Garlicky Beef Crostini with Sage Whipped Cream
David Streamwood, IL 12-06-2006
Flag

Amazing!
Rated: 5 stars out of 5

I made this last night as a prep for a holiday party. Fantastic. Great flavor and generally easy to make.
recipe Garlicky Beef Crostini with Sage Whipped Cream
SUSAN Catonsville, MD 11-20-2006
Flag

With some tweaking, it came out perfect
Rated: 4 stars out of 5

I served this at a party recently and it was a huge hit! I used a 1/2 lb. filet and that was enough for 16 well-sized... portions. I seared and baked the meat in a cast iron skilled using the same times & temperatures as the recipe instructs and it was perfectly rare. I also decided to omit the sage and add fresh horseradish and paprika to the cream, giving it a mild kick. With a cross of chives as a garnish, the plate looked like it came from a professional caterer.Read more
recipe Garlicky Beef Crostini with Sage Whipped Cream
msbrown taylors, SC 07-21-2006
Flag

Not worth the time
Rated: 1 stars out of 5

I found the prep time took much longer than stated. There were too many steps for the end result. I did not like the sage... whipped cream at all. If I ever make this again I will use a spicy sauce. This recipe was ok but not worth the time and energy to prepare.Read more
recipe Garlicky Beef Crostini with Sage Whipped Cream
SANDRA Sierra Madre,, CA 07-16-2006
Flag

Delightful Balance
Rated: 5 stars out of 5

I'd made the Parmesan Balls four or five times and finally decided to try this Beef hors d'oeuvre. So pleased! My guests... loved these. I think the combining of flavours, plus the careful attention to seasoning and timing of the meat is what makes this recipe so special. Thanks guys! ...and, hey, how about more episodes???!?!!!!!! Waiting.... waiting....Read more
recipe Garlicky Beef Crostini with Sage Whipped Cream
KAY Newark, DE 07-16-2006
Flag

Great!
Rated: 5 stars out of 5

This recipe is really good. My personal feelings about sexual preferences NEVER makes me like or dislike food! Please leave... this JUNK out and just critique the recipe itself. This is such a wonderful service offered by the food network. Don't ruin it for others!Read more
recipe Garlicky Beef Crostini with Sage Whipped Cream
VALERIE Cypress, TX 05-15-2006
Flag

Perfect!
Rated: 5 stars out of 5

I made this exactly to the recipe, and it was a huge hit at my party! Was proclaimed by all as the favorite hors d'oeuvre I... served, and had more than one person tell me it was literally perfect, and the best hors d'oeuvre they had EVER had anywhere. I used French Batard bread, lightly broiled after brushing with olive oil, and it was perfect, but really any bread could be used. The star here is the perfectly cooked rare tenderloin, and the little hint of creaminess from the sage cream. Thanks guys!Read more