Set the Table for Wow: Deconstructed Beef Crostini
Looking for an appetizer that's easy, delicious, and an absolute showstopper? Our Deconstructed Beef and Mushroom Crostini is here to wow your crowd! This recipe, featured in our Tapestry of Intentions NYE Tapas Gathering Guidebook, combines tender beef, savoury mushrooms, and a luscious cheesy base—your guests will rave about it long after the plates are cleared.
When designing our Tapestry of Intentions NYE Tapas Gathering Guidebook, I knew we needed an upscale beef appetizer to anchor the menu. Enter the Deconstructed Beef and Mushroom Crostini—a dish that’s as much an experience as it is a bite.
Traditional crostini can be tricky, often veering too crunchy or too chewy. This recipe solves that with freshly sliced, warm baguettes that guests can assemble themselves. This interactive element elevates the experience and keeps the crostini feeling fresh.
The pairing of beef, oyster mushrooms, and a decadent cheese blend brings a touch of indulgence, while the tarragon adds just the right hint of herbaceous complexity. This combination took months of tinkering to perfect, and trust me—your table will thank you!
Ingredients
Here’s a closer look at what makes this dish shine:
Beef Tenderloin: The star of the dish! Opt for a high-quality tenderloin cooked to medium rare for melt-in-your-mouth perfection.
Oyster Mushrooms: These earthy mushrooms complement the richness of the beef and cheese, adding a layer of texture and depth.
Camembert and Gorgonzola: This creamy duo creates the ultimate indulgent base for the crostini. Camembert provides a mild, buttery note, while Gorgonzola adds a sharp, tangy edge.
Full Ingredient List:
1 lb beef tenderloin, cooked to medium rare
1 lb package of oyster mushrooms, chopped
1 tbsp fresh tarragon, chopped
1 large clove of garlic, crushed
1 shallot, chopped
¼ cup white wine
1 large wheel of Camembert
1–2 tbsp Gorgonzola
1 baguette, sliced
Process
Step 1: Preheat your oven to 300°F.
Step 2: Combine the Camembert and Gorgonzola in a food processor until smooth. Transfer to an ovenproof dish.
Step 3: Sauté garlic and shallots in butter until soft. Add mushrooms and cook for another 5 minutes. Stir in white wine and tarragon, cooking until the wine reduces. Combine with the cheese mixture and bake for 15–20 minutes.
Step 4: Slice the baguette, wrap in foil, and warm it in the oven alongside the cheese mixture.
Step 5: Grill or pan-fry the beef tenderloin to an internal temperature of 130°F. Slice just before serving.
Step 6: Arrange the sliced beef, warm baguette, and cheese mixture on a platter. Let guests assemble their crostini for a fun, interactive dining experience.
Tips
Serving Suggestion: Pair with a bold red wine like a Cabernet Sauvignon to complement the richness of the dish.
Tools: Use a cast-iron skillet for perfectly seared beef, and a fondue pot to keep the cheese mixture warm during serving.
Prep Ahead: Sauté the mushrooms and prepare the cheese blend earlier in the day to minimize last-minute cooking.
Sous Vide: We are huge fans of the sous vide method for cooking beef! It allows you to use a more budget-friendly cut, like an eye of round. Cook it in the sous vide for 18 hours at 130°F, then finish it on the grill or skillet for a melt-in-your-mouth experience. Delicious beef doesn’t have to break the bank!
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Deconstructed Beef and Mushroom Crostini isn’t just an appetizer; it’s an invitation to connect and celebrate. This recipe is just one of the many crowd-pleasers featured in our Tapestry of Intentions NYE Tapas Gathering Guidebook.
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