Ingredients:

  • 2 Large French Baguettes, sliced into 1/2 inch rounds
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1 lb Beef Tenderloin, trimmed
  • 1 tbsp Grapeseed Oil
  • 1 cup Fresh Parsley, finely chopped
  • 3 cloves Garlic, minced
  • 2 tbsp Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 8 oz Smoked Salmon
  • 4 oz Cream Cheese, softened
  • 1/4 cup Greek Yogurt
  • 1 tbsp Fresh Dill, chopped
  • 1 tbsp Lemon Juice
  • 15 oz canned Cannellini Beans, rinsed and drained
  • 1 head Roasted Garlic
  • 2 tbsp Tahini
  • 1/2 Lemon, juiced
  • Fresh Rosemary for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange baguette slices on sheet pans, brush with 1/2 cup olive oil, and sprinkle with salt. Bake for 8–10 minutes until pale golden. Cool completely.
  2. Pat beef tenderloin dry. Heat grapeseed oil in a cast iron skillet over high heat. Sear beef for 2-3 minutes per side until internal temperature reaches 130°F (54°C). Rest for 10 minutes, then slice thinly against the grain.
  3. Prepare Chimichurri by mixing parsley, minced garlic, red wine vinegar, and 1/4 cup olive oil. Top beef slices on crostini with the sauce.
  4. For the Salmon Mousse, pulse smoked salmon, cream cheese, yogurt, and lemon juice in a food processor until smooth. Pipe onto crostini and garnish with dill.
  5. For the Bean Spread, blend cannellini beans, roasted garlic cloves, tahini, and lemon juice until creamy. Spread onto crostini and garnish with rosemary.