Beef Crostini with Red Pepper Mayonnaise
A simple and attractive Hors d'oeuvre. I watched this being made on "Everyday Italian" on the food network!
A simple and attractive Hors d'oeuvre. I watched this being made on "Everyday Italian" on the food network!
- Carbohydrate 53.7119295821343 g
- Cholesterol 40.607 mg
- Fat 20.5629203635478 g
- Fiber 2.45325082353043 g
- Protein 21.7974890191367 g
- Saturated Fat 5.82405073170306 g
- Serving Size 1 1 Serving (177g)
- Sodium 780.61091146052 mg
- Sugar 51.2586787586039 g
- Trans Fat 1.85478670802151 g
- Calories 488 calories
Step-by-step
- 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. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. 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.
Operating without a commercial slicer requires a specific physical state for raw proteins. Freezing the cooked beef tenderloin for three hours until it is just firm allows a carving knife to cut uniform, paper-thin slices without tearing the muscle fibers. Slicing warm beef results in ragged edges and uneven portions that slide off the bread base. Roasting the baguette at 375 degrees Fahrenheit for fifteen minutes dehydrates the crumb sufficiently to support moisture from the toppings without turning soggy.
Achieving Structural Integrity
Drain preserved red peppers thoroughly on paper towels before blending them with mayonnaise. Excess water breaks the emulsion, yielding a thin sauce that makes the bread collapse. Pulse the peppers and mayonnaise in a food processor until completely smooth to distribute the flavor evenly.
Balancing Salt and Protein
Coarse sea salt added at the final plating stage provides distinct crunch against the tender meat. Capers require thorough draining and chopping to disperse their briny punch without overwhelming the mild beef tenderloin. Substituting a cut like top round will yield a tougher chew, requiring much thinner slicing to maintain the correct mouthfeel.
