With the amount of cooking I’m doing this holiday season, I may be able to pull off the twelve days of holiday appetizers. And I’d imagine that Pipers would Pipe for some thinly sliced beef tenderloin on a crispy baguette with a colorful red pepper mayo and a salt caper.
This recipe calls for some easy cabinet staples including jarred roasted red peppers, mayo, jarred capers. With a fresh baguette and a filet from The Fresh Market, you’re good to go! This appetizer looks much more sophisticated than it is to prepare. And, it’s a luxurious surprise for any guest.
Holiday Beef Crostini, Giada De Laurentiis
- 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 (I used one large filet from The Fresh Market)
- 3 tablespoons drained capers, chopped
- Coarse sea salt, to serve
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. Allow to cool. 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.