1 center cut of tenderloin of beef
1 cup peppercorns
2 tablespoons of Kosher salt
4 tablespoons olive oil
1 package of cream cheese (8 ounces)
4 ounces goat cheese
2 teaspoons chopped garlic
salt and pepper to taste
1/4 cup chopped fresh herbs (parsley, thyme and rosemary)
1 loaf of French or Italian bread
1 clove of garlic
1 jar of hot pepper jelly


Pre-heat oven to 415 degrees.
1. Crush the peppercorns with a large frying pan, creating a very course consistency. Mix with salt.
2. Coat all sides of the roast beef with olive oil. Cover all sides of roast beef with pepper and salt mixture.
3. Saute and brown beef in large frying pan, and then place in the oven for 20 minutes.
4. While beef is cooking in the oven, combine cream cheese, goat cheese, garlic, salt and pepper, fresh herbs in a mixing bowl. Mix for one minute, scrape, and mix another minute until smooth.
5. Slice bread into thin pieces and toast in the oven. Cut a piece of garlic in half and coat one side of the toasted bread with the garlic.
6. Slice roast beef into thin slices, place cheese mixture onto toast, top with a piece of the sliced beef and top with a dollop of hot pepper jelly.

Recipe courtesy of Seaport Grille, 2010.

This is one of the most popular appetizers for various functions and there is no reason that it will not be popular with your guests as well. Cook a roast beef, put the goat cheese mixture on a piece of toasted Italian or French bread, add a piece of roast beef and top and pepper jelly. Pepper jelly can be bought at the grocery store or specialty food shops.

Today's hors d'oeuvre is going to be a tenderloin of beef crostini. This is a delicious hors d'oeuvre. I like to serve this at Christmastime, New Years Eve, at weddings. This is a top seller for an hors d'oeuvre.

We took the center cut of a tenderloin of beef. This is a perfect roast beef if you want to cook this for your family at home. But we're going to make a nice hors d'oeuvre out of it.

We're going to take some peppercorns. I'm going to place them right on my board here. And this is just an old frying pan that we found in the kitchen. And I'm going to crush the peppercorns. So this is a nice, fresh peppercorn for your beef. And we're going to get a consistency of a coarse pepper. It's coarser than you would have in your pepper mill, and that's why we crush it on the board.

And I have kosher salt here, which is a nice coarse salt. We're just going to mix it in. And you can use as much or as little as you want. I just like to make a nice dredging material for our beef here.

I'm just going to take a little extra virgin olive oil. Just a tiny bit. Rub it right all over the beef here. And you want to do both sides.

And then I'm going to take our beef and I'm going to dredge it right into the peppercorns. I'm going to push it in. So it has a nice crust on this beef. We're going to take it nice heavy-duty frying pan. Grease the pan. And we're going to saute and brown this off.

We're going to start out with our next step, which is the spread for the crostini. And we're going to start out with two blocks of cream cheese into our mixer here. And I have one log of goat cheese.

Take a couple of teaspoons of chopped garlic and put that right into my mixer. A little salt and pepper. And right in this mixture, I have chopped parsley, thyme, and rosemary. And we just did a rough chop on that and put that right into my mixer.

And then we're going to just soften it and get it into a nice whip. This is so the cream cheese and the goat cheese will mix together. They're two nice flavors and it makes a nice spread. We're going to scrape this bowl right down, just to make sure that we have a nice, clean mixture here in our bowl. Scrape the paddle, 'cause all that goodness is right all over the paddle. And then I'm going to do one final mix. So we're just going to have this whipped right up top and make it nice and soft for the guests.

Here is our beautiful tenderloin of beef, right out of the oven. We sauteed it in this pan, and then I put in the oven, probably for 20 minutes at 415, just to get a nice sear on it. And this is cooked rare.

So we're going to take our tenderloin of beef here, and we're going to slice it really thin for our crostini. The guests don't want to chew a big slice of beef. They want something really thin.

So I'm going to take one of our garlic crostinis. We took a loaf of French bread and we cut it thinly. We toasted this at 350 in the oven for about 10 minutes. And so it's nice and crispy. It's just like toast, except it has a soft center. And we're going to take a half a clove of garlic, and we just rub it right on the crostini, so you have the taste of the garlic right on your bread.

And here is our beautiful herbed cream cheese/goat cheese mixture. We're going to spread this pretty thickly right over the crostini. Take some rare roast beef. Just a couple of slices will be fine. Because remember, this is an hors d'oeuvre. You don't want to think this is a meal for your guests.

This is hot pepper jelly. I bought this right in the supermarket. You can by this right where your jellies are. It's made out of peppers and it has hot spices in it. But I like to take a nice dollop of this and put it right on top of the crostini.

Have a nice Martini here. And you give your guests beef crostini with hot pepper jelly and a sidecar. Cin cin, bing, bing. Enjoy.

Beef Crostini
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