Cocktail Party · Cooking · Hors 'douvres · Joy

Tenderloin Au Poivre on Parmesan Crostini

 

My mouth is watering just telling you about this!

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I am willing to bet that you have more than a few social engagements coming up in the next few weeks, right? And I am almost certain that you are expected to bring a nibble.

You. Have. To. Bring. This.

Here is one of my ALL TIME favorite recipes. It is decadent and delicious. And if you are among some vegetarians, they will love the parmesan crostini just as it is- naked!

My Michael says this recipe is, “Stupid -good” (his highest accolade.)

Bring enough because this recipe will do the disappearing act in no time.

Tenderloin Au Poivre on Parmesan Crostini

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(makes about 3 dozen)

What You Need

  • 1 pound of beef tenderloin
  • Three tablespoons of unsalted butter at room temperature
  • Three tablespoons of good olive oil
  • Kosher salt and fresh ground pepper
  • 1/3 cup brandy or cognac
  • 1 2/3 cup beef stock (you can sub with chicken broth)
  • 1/4 cup of heavy cream or half and half
  • Three tablespoons green peppercorns in brine drained

What To Do

  • Rinse and pat the beef dry
  • Generously coat with olive oil
  • Generously salt and pepper all sides of the beef and sprinkle with garlic powder
  • Heat 2 tbs olive oil over high heat in a pan.
  • Sear the beef until medium rare- 3 min on one side 2 min on the other.
  • Turn the beef in the pan to sear all sides.
  • Remove it and let the beef rest
  • Reheat the skillet over high heat for about 30 seconds and add about two tablespoons of butter.
  • Once melted, add 1/4 cup cognac, stand back and ignite.
  • Let the flames die down and once cognac has reduced to one tablespoon, add the broth, bring to the boil and turn down to simmer for 12-15 minutes.
  • Add peppercorns and cream and set aside.
  • Slice tenderloin as thin as possible, place one piece on each crostini and top with warm sauce and peppercorns

 

Parmesan Crostini

 

What You Need

  • One small baguette- stale is fine- this is a super way to repurpose an uneaten baguette!
  • Olive oil
  • Good Grated Parmesan Cheese

What To Do

  • Slice the baguette into 1/4” slices on an angle Brush both sides with olive oil
  • Arrange them on a half sheet pan and place in an oven at 425
  • After 3-4 minutes, flip the slices and add grated parmesan to each slice
  • Cook for another 2-3 min and remove

2 thoughts on “Tenderloin Au Poivre on Parmesan Crostini

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