Beef Crostini with Red Pepper Mayonnaise Recipe
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The flavor of the roasted red pepper and basil pairs well with the beef tenderloin in this wonderful Italian style hors d' oeuvre.
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36 slices (1/2
2/3 cup jarred, roasted red peppers, drained well, patted dry with paper towel
1/3 cup mayonnaise
5 medium basil leaves
salt and pepper to taste
1 1/2 pounds beef tenderloin (option: use peppercorn seasoned beef)
capers for garnish
Preheat oven to 350° F.
Arrange bread slices on 1 large baking sheets. Drizzle with olive oil. Bake until golden brown; approximately 10 minutes. Let cool.
Blend peppers, mayonnaise and basil leaves in food processor until smooth and creamy. Season with salt and pepper; cover and refrigerate.
Using kitchen twine, tie the beef before cooking to hold its shape. (Season with salt and pepper if not using peppercorn seasoned beef.) Heat 1-2 tablespoons olive oil in heavy skillet over medium heat. Add beef and cook until browned on all sides and cooked to desired doneness; approximately 10 minutes for rare. Let rest for 15 minutes; Remove string, slice into thin slices or freeze beef for 2-3 hours for easier slicing.
Spread bell pepper mayonnaise on each crostini and top with thin slice of beef. Sprinkle capers over the top (if desired).
Sprinkle with salt and serve.
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