Wednesday, April 27, 2005
Bite with Belkys: Tenderloin Crostinis From Fleming's Steakhouse
Want something delicious to serve before your main course? We've got an awesome appetizer you're sure to love. The chef at a popular south florida steakhouse showing us how to make a tasty tenderloin dish. Time to grab a bite with Belkys.
The Chef: Eward Thomas
The Restaurant: Fleming's Steakhouse
The Dish: Tenderloin Crostinis
- 10 oz tenderloin
- 10 pieces cut sourdough baguette croutons
- 1 cup grated gruyere cheese
- 2 cups chopped spinach
- 1 cup chopped basil
- 1/2 cup creole mustard
- Olive oil
-Clean tenderloin as normal by removing side chain. Season with salt and pepper blend on both sides and brown both sides on a broiler or grill to get color.
-Place the browned tenderloin on a sheet pan and roast in a 350 degree conventional oven for 15-18 minutes. (Note that every oven is different, if needed temperature may need to be 400 degrees)
-Remove beef from oven and let it cool for 20 minutes.
-Cut baguette into 3/8" thick by 2 1/2"-3" long croutons and drizzle with melted butter.
-Sprinkle gruyere cheese over each crouton and bake in a 350 degree conventional oven for 2-3 minutes or until it's golden brown.
-Stack spinach and basil leaves together and cut into a thin julienne. Place in a mixing bowl and toss with olive oil and salt and pepper blend.
-Place gruyere croutons on a sheet pan and top each with one tablespoon of seasoned creole mustard and then top the croutons with 1 tbsp spinach/basil mixture.
-Slice tenderloin into thin slices and set it on top of each crouton.
-Place on serving platter and garnish with cherry tomatoes.
FOR MORE INFORMATION:
2525 Ponce de Leon Boulevard
Coral Gables, FL 33134