Beef Tenderloin Crostinis with Blue Cheese, Mushroom Sauce

Appetizers, Beef | February 28, 2017 | By

These crostini are absurdly delicious! Melt in your mouth tenderloin is accompanied by fresh spinach and blue cheese mushroom sauce on a warm crostini! Decadent!

Serves 10

  • 1 1/2 lbs of beef tenderloin (ask your butcher to cut the exact weight)
  • 2 tsp of kosher salt
  • 2 tsp of black pepper
  • 1 Tbs of canola oil or vegetable oil
  • 3 Tbs of butter
  • 5 cloves of garlic, minced
  • fresh rosemary sprigs (optional)
  • 1 Tbs of olive oil
  • 1/2 lb of assorted mushrooms, chopped
  • 1/2 cup of heavy cream
  • 1/4 cup of plain cream cheese
  • 4 0z of blue cheese
  • salt & pepper to taste
  • 1 french baguette, sliced 1/4 ” thick
  • fresh spinach leaves

Preheat oven to 475°

Bring the beef tenderloin to room temperature, then sprinkle on the salt and pepper. In a large skillet, cast iron if you have one, over high heat, heat the oil almost to the smoking point, add in the beef and 2 tbs of butter and sear for 4-5 minutes per side.Top the beef with the garlic, 1 more Tbs of butter and rosemary sprigs if using. (If you didn’t use a cast iron skillet, transfer the beef to a roasting pan)Place in the oven with a meat thermometer and bake for 10 minutes, the temperature should be 120° for rare. Remove from the oven, let rest and keep warm while you make the sauce. In a medium skillet, saute the mushrooms in 1 Tbs of olive oil until softened and lightly browned, 4 – 5 minutes.In a medium saucepan, over medium heat, add in the cream and bring to a light boil, stir in the cream cheese and crumbled blue cheese. Whisk until the cheese is melted. Stir the sauteed mushrooms into the cream mixture. Cook on low heat for 5 minutes and stir in salt & pepper to taste. Place your baguettes slices on a sheet pan, drizzle with a little olive oil and bake in a 350 ° oven for 6- 8 minutes.To assemble the crostini: Slice the beef about 1/2 inch thick, place a few spinach leaves on each baguette slice, then spoon on some sauce and then a piece of tenderloin, serve warm or at room temperature. Enjoy!



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