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Gallery Beef Tenderloin Crostini with Sultana-Port Relish Credit: Ken Kochey Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 beef tenderloin (about 2 pounds), tied 5 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper, to taste 2 small shallots minced (about 1/4 cup) 1/2 cup sultanas or other golden raisins 3/4 cup tawny port 3 tablespoons balsamic vinegar 1/2 small dried chile de arbol, crumbled 1 sprig fresh thyme, plus 1/2 teaspoon chopped thyme leaves 1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish 6 tablespoons mayonnaise 2 teaspoons grainy mustard 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
Cook’s Notes Relish can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.
Gallery Beef Tenderloin Crostini with Sultana-Port Relish Credit: Ken Kochey
Recipe Summary Servings: 12
Gallery
Beef Tenderloin Crostini with Sultana-Port Relish Credit: Ken Kochey
Beef Tenderloin Crostini with Sultana-Port Relish
Credit: Ken Kochey
Beef Tenderloin Crostini with Sultana-Port Relish
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 beef tenderloin (about 2 pounds), tied 5 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper, to taste 2 small shallots minced (about 1/4 cup) 1/2 cup sultanas or other golden raisins 3/4 cup tawny port 3 tablespoons balsamic vinegar 1/2 small dried chile de arbol, crumbled 1 sprig fresh thyme, plus 1/2 teaspoon chopped thyme leaves 1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish 6 tablespoons mayonnaise 2 teaspoons grainy mustard 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
Directions
Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Rub 1 teaspoon oil over beef, and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear beef on all sides until deep golden brown, about 4 minutes per side. Transfer skillet to oven, and cook until beef reaches desired doneness (135 degrees for medium-rare, about 15 minutes). Transfer to a cutting board, and let rest for 10 minutes. Thinly slice.
Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add sultanas, port, vinegar, chile, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. Pulse one-quarter of the relish in a food processor until almost smooth. Return to pan, and stir in chopped thyme, celery, salt, and pepper.
To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sultana-port relish. Garnish with celery leaves.
Cook’s Notes Relish can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.
Cook’s Notes
Relish can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.
Reviews
Add Rating & Review 31 Ratings 5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 31 Ratings 5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
Add Rating & Review
31 Ratings 5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
31 Ratings 5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
31 Ratings 5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
5 star values: 5 4 star values: 7 3 star values: 12 2 star values: 6 1 star values: 1
All Reviews for Beef Tenderloin Crostini with Sultana-Port Relish
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef Tenderloin Crostini with Sultana-Port Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
