Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

This is one of my favorite appetizers to serve my guests.

Ingredients

½ baguette, cut into ¼-inch slices (you should have about 25 slices)

4 tablespoons extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 cup pesto of your choice

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 tablespoons extra virgin olive oil

½ teaspoon crushed red pepper flakes

Pinch of salt

Instructions

1. Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown.
2. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.
3. Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
4. While the steaks are resting, make the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.
5. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Preparing your Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto:

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt.

Place bread under the broiler for 1-2 minutes on each side until lightly brown. Please pay attention while you do this, peeps, it is scarily easy to burn crostini.

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan.

Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. (Please don’t skip the resting step!!! You need to let all the beef’s glorious juices redistribute.)

While the steaks are resting, get going on the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.

To assemble your crostini: Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. 

My guests are going to enjoy this appetizer.

This recipe was revised just a bit from this website.

http://domesticate-me.com/beef-tenderloin-crostini-whipped-goat-cheese-pesto/#/