Beef Crostini with Red Pepper Mayonnaise

Total Time:
3 hr 50 min
Prep:
25 min
Inactive:
3 hr
Cook:
25 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 36 slices (1/2-inch thick) baguette bread
  • 4 tablespoons extra-virgin olive oil
  • 2/3 cup roasted red peppers, preserved in water, drained well and patted dry
  • 1/3 cup mayonnaise
  • Salt and freshly ground black pepper
  • 1 (1 1/2-pound) piece beef tenderloin, trimmed
  • 3 tablespoons drained capers, chopped
  • Coarse sea salt, to serve
Directions
  • Preheat the oven to 375 degrees F.

  • Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

  • Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.

  • Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

  • Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

  • Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

  • Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.


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    Recipe courtesy of Food Network Kitchen