Pepper-Crusted Beef Crostini with Arugula – a delicious recipe with black peppercorns, beef tenderloin, salt, olive oil, baguette, tapenade. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Gently press the crushed pepper into the beef and sprinkle with the salt.
2
Heat 1 tablespoon of the olive oil in a medium skillet.
3
Add the beef and cook over high heat until well browned all over, about 10 minutes.
4
Let cool, then refrigerate until chilled, at least 2 hours or for up to 2 days.
5
Preheat the oven to 350.
6
Brush the bread slices lightly on both sides with the remaining 2 tablespoons olive oil and arrange them on a large baking sheet.
7
Bake for about 7 minutes, turning once, until lightly browned.
8
Spread about 1/4 teaspoon of the tapenade on each toast and set a halved arugula leaf on top.
9
Using a sharp, thin-bladed knife, cut the chilled beef against the grain into 24 very thin slices.
10
Arrange a slice of beef on each crostini and serve.
313
kcal
Calories
26
g
Fat
22
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 teaspoons crushed black peppercorns, 3/4 pound trimmed beef tenderloin, tied, 1/2 teaspoon salt, 3 tablespoons olive oil, and more.
Yes, Pepper-Crusted Beef Crostini with Arugula falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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