Crostini with tender beef and green salsa
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 374, total fat 25 G., saturated fats 6 G., proteins 16 G., carbohydrates 22 G., fiber 1 G., cholesterol 48 mg, sodium 297 mg, sugar 3 G.
Calories 374, total fat 25 G., saturated fats 6 G., proteins 16 G., carbohydrates 22 G., fiber 1 G., cholesterol 48 mg, sodium 297 mg, sugar 3 G.
Make these beef tenderloin crostini for a festive appetizer. Toasted baguette slices are served with filet mignon and a fresh salsa verde made with four herbs—parsley, cilantro, green onions, and tarragon. This riot of flavors perfectly complements the tender meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 baguette, sliced into 0.5 cm thick slices.
- 8 tbsp extra-virgin olive oil + extra for drizzling
- 0.5 cup fresh flat-leaf parsley
- 1/4 cup fresh cilantro leaves
- 2 tbsp chopped fresh chives
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons white wine vinegar
- 1 large shallot, thinly sliced
- 1 clove of garlic
- 450 g filet mignon, cut into 2.5 cm medallions.
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place baguette slices on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt and black pepper. Toast in the oven until golden brown and crisp, about 5 minutes.
- Meanwhile, place the parsley, cilantro, chives, tarragon, vinegar, shallot, and garlic in a food processor and pulse until finely chopped. Reduce the food processor speed and pour in 6 tablespoons of olive oil. Process until a thick sauce forms. Season with salt and pepper to taste.
- In a large skillet (preferably cast iron), heat the remaining 2 tablespoons olive oil over medium-high heat until shimmering.
- Place several beef medallions in the skillet, season with salt and black pepper, and cook until dark golden brown and medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes. Slice the beef across the grain.
- Top each baguette slice with a slice of beef and a spoonful of salsa verde.
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