If you have ever been around a Fireside Outdoor Kitchens Cooking Class on Tuesday nights you have probably tried more than a couple really tasty appetizer ideas. The topic this week was Tri-Tip but after having a few hiccups in getting the specific cut of meat we were looking for, we covered quite a few different ways to cook different cuts of steak. One of the favorites that night were these grilled beef tenderloin and blue cheese crostini. During class we had some really good discussion about grilling different cuts of meat and where they come from on the cow. One of our customers was actually generous enough to bring in an Angus Beef Chart that we were able to hand out to everyone. This is a great reference for meat cuts and how they relate to a beef animal and also includes recommended cooking methods. You can use this Angus Beef Chart reference in the future to help you.
- (2) 2 ½” thick medium sized beef tenderloin
- 1 baguette
- Roasted red peppers
- Green onions
- 6-8 oz. blue cheese crumbles
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 large garlic clove finely minced
- 2 tbsp. finely minced onion
- 2 tbsp. apple cider vinegar
- Smoky Mountain Smokers Steak Seasoning
- Garlic powder
- Extra virgin Olive Oil
- Freshly cracked black pepper
Let’s get started making this tasty appetizer. This recipe should make about 24, so plan your proportions appropriately.
Preheat your grill so that it is hot and ready to use once you have completed all your prep work. You will also want to have all your ingredients out at this point so everything is coming to room temperature.
Season your two medium sized beef tenderloins with Smoky Mountain Smokers Steak Seasoning or whatever you have chosen to flavor your meat. Once the meat is covered in seasoning. Allow it to sit and come to room temperature while you are prepping the other steps. You never want to put cold meat on the grill!
Now lets make the blue cheese sauce. The ingredients needed to make this sauce should already be out on the counter coming to room temperature. This is really helpful when mixing up the sauce. In a medium sized bowl, add mayonnaise, sour cream, blue cheese crumbles, minced garlic and onion and apple cider vinegar. Mix ingredients well. This sauce is one that is better the more ahead you prepare it. The longer it sits, the more the flavors meld and become quite tasty.
Next you will need to make the crostini. Take your fresh baguette and slice on the biased. Once you have all your pieces cut, you will want to brush each piece with olive oil on one side. Next season each piece with salt and pepper and a little garlic powder. Once each piece has been seasoned, you will want to grill or toast each seasoned side until crisp. Be very careful not to cook them for too long. Once complete arrange on platter.
Now it is time to grill your meat. As mentioned earlier, we used Smoky Mountain Smokers Steak Seasoning on the two beef tenderloins, which should already be seasoned and coming to room temperature. You are going to want to grill your meat rare for this preparation. This may be hard for many of you, but trust me, once sliced, this meat is so juicy and tender you will wonder why you ever cooked your meat so long. To make sure your meat is rare, you will want an internal temperature of 115° to allow for carry over to 125°. You may wonder how you can get an accurate internal temperature; this is when you will need an accurate instant-read thermometer. If you have been around our store or cooking class at all, you will know how much we love the Thermoworks Classic Super-Fast ® Thermapen®. If you don’t have one, this is really a great product to invest in and you will wonder how you ever lived with out it. But back to grilling the meat, you will want to take your meat off the grill at 115° so that you can have time for the meat to rest. This should take about 10-15 minutes or until you get to about 125°.
While you are resting your meat you will want to thinly slice your roasted red peppers. You will add one thin roasted red pepper slice to each crostini when it is time to assemble so plan how many you will need accordingly. You will also want to thinly slice your green onions that will be sprinkled on top. During this time you can also start assembling the crostini. Take the crostini and start adding a dollup of blue cheese sauce to the bottom of the crostini.
Now it is time to slice the meat once you are sure that it is at the carry over temperature of 125°. Slice the meat very thinly.
It will then be laid in ribbons on top of the blue cheese sauce. You will want to then add a roasted red pepper and sprinkle with sliced green onions.
Once all are assembled it is time to eat! Trust me… these are GOOD! And if your home is like it is around here, there will be lots of hands reaching to grab these tasty appetizers before they are even complete. Enjoy!