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1
Preheat the oven to 375 degrees F.
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2
Arrange the bread slices on 2 heavy large baking sheets.
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3
Drizzle 3 tablespoons oil over the bread slices.
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4
Bake until the crostini are pale golden and crisp, about 15 minutes.
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5
Blend the bell peppers and mayonnaise in a food processor until smooth and creamy.
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6
Season the bell pepper mayonnaise, to taste, with salt and pepper.
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7
Cover and refrigerate.
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8
Tie the beef with kitchen string to help maintain its shape.
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9
Season the beef with salt and pepper.
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10
Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat.
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11
Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare.
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12
Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours.
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13
Using a large sharp carving knife, cut the beef into thin slices.
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14
Spread the bell pepper mayonnaise over the crostini and top with the sliced beef.
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15
Arrange the crostini on a platter.
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16
Scatter over the capers, sprinkle with the coarse sea salt, and serve.
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17
Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead.
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18
Cover separately and refrigerate.
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19
Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef.
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20
Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.
