White Bean Spread & Beef Tenderloin Crostini

These crostini pair smooth, garlicky white bean spread with perfectly seared slices of beef tenderloin for a sophisticated bite-sized appetizer. Finished with a drizzle of olive oil and a sprinkle of sea salt, they offer the ideal balance of creamy, savory, and crisp textures.

Recipe Information

Total Time:

Yield:

10 appetizers

Ingredients

2 (5- to 6-ounce) center-cut beef tenderloin steaks (filet mignons), cut 1 inch thick

1 (14-ounce) can cannellini, great Northern or navy beans, drained and rinsed

2 tablespoons finely chopped Italian parsley

4 tablespoons extra-virgin olive oil, divided; plus additional for serving

1 clove garlic

Flaky sea salt, to taste

Fresh cracked black pepper, to taste

10 baguette slices

Directions

Let steaks stand at room temperature for 15 minutes. Meanwhile, preheat oven to 400°F.
For bean spread, in a food processor, place beans, parsley, 1 tablespoon olive oil and garlic. Cover and process until smooth. Season to taste with salt and pepper; set aside.
In a rimmed baking pan, place baguette slices. Drizzle 2 tablespoons olive oil on both sides of each slice. Bake for 4 to 6 minutes or until toasted, turning halfway through. Set toasts aside.
To prepare steaks, pat steaks dry with paper towels. Season steaks with salt and pepper. In a medium cast-iron skillet, heat remaining 1 tablespoon oil over medium-high heat. Add steaks; sear for 2 to 3 minutes or until brown on each side, turning once. Cook 1 to 2 minutes or until steaks reach 140°F for medium-rare doneness. Transfer steaks to a cutting board; let stand for 5 minutes. (Internal temperature will increase 5°F during standing.) Thinly slice steaks.
Spread bean mixture on baguette toasts. Top with sliced beef. Drizzle with olive oil and lightly season with salt.