Garlicky Beef Crostini with Sage Whipped Cream

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I made this last night as a prep for a holiday party. Fantastic. Great flavor and generally easy to make.

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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.

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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.

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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....

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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!

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First of all, the "Hearty Boys"???

Anyway, my grocery store did not have beef tenderloin so I used New York strip steak instead and it worked wonderfully. I also had to add some prepared horseradish and a bit of paprika to the whipped cream to give it a bit more flavor. I got a lot of compliments on this recipe after these modifications.

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I really like these two guys and I'm glad they won the contest. Their food is appealing, and some of it is very similar to things I make.

However, Steve made a comment about searing that I would like never to hear again on Food Network: "Searing seals in the juices." I've also heard Bobby Flay and others claim this.

This notion is FALSE. Alton Brown noted this in one of his episodes. Harold McGee, the food scientist, says the only purpose for searing is to give color and flavor. So please, let's not hear any more Food Network hosts perpetuating this myth!

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I've tried several receipes from this site and have been very dissapointed. Stick to Southern Living receipes, you can't go wrong!!! This particular receipe cost a fortune and had no flavor. If I were to make again, the meat needs LOTS and LOTS more seasoning. The roasting time is WAY off. 15-20 min did not even come close to rare. It took 50min to get to med rare. I did take the suggestion and use chives which was very attractive, but the taste didn't back up the look. I would add more whip cream topping and SALT!

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Would make these again in a heartbeat

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crap, pure and simple