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Beef tenderloin crostini with basil-curry mayonnaise

SERVINGS
Yields six to eight servings
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SERVINGS
Yields six to eight servings
RATE THIS RECIPE
(0)

Ingredients

For the crostini:
  • 1/2 bag uette or ficelle loaf, sliced into 20, 1/4-to-1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • For the steak:
  • 1/2 bag uette or ficelle loaf, sliced into 20, 1/4-to-1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, finely minced
  • 2 tablespoon extra virgin olive oil
  • For the mayonnaise:
  • 1/2 bag uette or ficelle loaf, sliced into 20, 1/4-to-1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, finely minced
  • 2 tablespoon extra virgin olive oil
  • 1/3 cup mayonnaise
  • 3 tablespoon mascarpone cheese, at room temperature
  • 2 tablespoon finely chopped fresh basil
  • 1 1/4 teaspoon madras curry powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • For serving:
  • 1/2 bag uette or ficelle loaf, sliced into 20, 1/4-to-1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, finely minced
  • 2 tablespoon extra virgin olive oil
  • 1/3 cup mayonnaise
  • 3 tablespoon mascarpone cheese, at room temperature
  • 2 tablespoon finely chopped fresh basil
  • 1 1/4 teaspoon madras curry powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup cilantro leaves
  • Preparation

    Baking Directions:

    To make the crostini: Place an oven rack in the center of the oven.

    Preheat the oven to 400 degrees Fahrenheit.

    Arrange the bread slices on a baking sheet.

    Drizzle with olive oil and season with salt.

    Bake for 10 to 12 minutes until the bread is light golden.

    To make the steak: Spray a small baking sheet with vegetable oil cooking spray.

    Set aside.

    In a small bowl, combine the salt, pepper, cumin, coriander and garlic.

    Rub the spice mixture all over the steaks.

    In a medium nonstick skillet, heat the oil over medium-high heat.

    Add the steaks and cook for two minutes on each side until browned.

    Transfer to the prepared baking sheet and bake for 10 minutes for medium doneness.

    Let the steaks rest for 10 minutes before slicing.

    Slice the steaks, across the grain, into 20 1/4-inch-thick slices.

    To make the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, smoked paprika, salt and pepper.

    To serve: Spread a heaped 1/2 teaspoonful of the curry mayonnaise over each toast slice.

    Arrange a slice of steak on top.

    Place a 1/4 teaspoon dollop of curry mayonnaise on top of the steak and arrange a single leaf of cilantro on top.

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