Appetizers ·
Herbs of Naples balsamic ·
Horseradish Mustard ·
Onion Balsamic jam ·
SELECT Medium olive oil ·
Tuscan Herb olive oil ·
Beef Tenderloin Crostini
Beef Tenderloin Crostini
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 1 pound beef tenderloin - trimmed of silver skin and excess fat
- 1 tablespoon Fustini’s Medium SELECT olive oil
- 1 tablespoon Fustini’s Herbs of Naples Balsamic Vinegar
- salt and pepper
- 15 to 18 crostini - thin-sliced bread, toasted with Fustini’s Medium SELECT olive oil and salt and pepper
- 2 ounces cream cheese - softened
- 1 teaspoon sour cream
- 1 - 2 teaspoons Horseradish Mustard
- 1 teaspoon Fustini’s Tuscan Herb olive oil
- Fustini’s Onion Balsamic Jam
Directions
- Place beef tenderloin in gallon zip lock bag and drizzle with Fustini&rsquo,s Single Varietal olive oil, Herbs of Naples Balsamic Vinegar, and season with salt and pepper and marinate overnight. Prepare a hot grill with both direct and indirect heat. Pat the tenderloin dry and brush grill with vegetable oil. Place tenderloin on the direct side and grill until seared well - 3 to 4 minutes. Turn over and sear the other side another minute or two. Move to the indirect side and cover. Cook until desired temperature is achieved - another 2 to 3 minutes for rare. Remove from grill and let rest 10 minutes. Combine the cream cheese, sour cream, horseradish Fustini&rsquo,s Tuscan Herb EVOO and season with salt and, pepper. To serve, spread some cream cheese on the bottom of each crostini, top with a few thin slices of tenderloin, and a dollop of Fustini&rsquo,s Onion Balsamic Jam.
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