Name: Beef Tenderloin Crostini with Garlicky Herb Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8
Ingredients: 1 baguette, cut into 1/4-inch thick slices; 8 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1/2 cup fresh flat-leaf parsley leaves; 1/4 cup fresh cilantro leaves; 2 tablespoons fresh chopped chives; 2 tablespoons fresh tarragon leaves; 2 tablespoons white wine vinegar; 1 large shallot, sliced; 1 garlic clove; 1 pound filet mignon, cut into 1-inch medallions

Directions

Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes.
Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Beef Tenderloin Crostini with Garlicky Herb Sauce

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