Tenderloin Slivers on Rosemary Crostini
Tenderloin Slivers On Rosemary Crostini is an moderately easy dinner. Made with 2 lb. tenderloin, roasted, grilled or sauteed, 24 (1/2-inch) slices french bread, 3 tsp. minced fresh rosemary leaves, 1 1/2 sticks butter and 1/2 c. thinly sliced scallions, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Cook your beef and chill it until ready to assemble your crostini.
Meanwhile, make a rosemary butter by mixing softened butter with snipped rosemary, scallions, salt and a hefty dose of ground pepper.
Spread half a teaspoon of butter on one side of bread slices.
Brown in a saute pan.
Place on a cookie sheet, toasted side up.
Roll the remaining butter into a roll in waxed paper and freeze until ready to assemble.
Preparing the three parts in the morining and allowing them to chill makes assembly easy and keeps the hors d'oeuvre from getting soggy.
Slice cold beef into slivers and place on crostini.
Top beef with a slice of butter.
You can slice through the waxed paper, then pull it off each slice.
Reheat crostini for about 5 minutes at 375Β° just before serving.
π· Perfect Pairings
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