Steak Crostini

Photo by Stephanie Knewasser

From the kitchen of Renee Wilson

Rub 1 lb beef loin tenderloin, trimmed

with 1/2 Tbsp olive oil .

Season generously with salt & pepper .

Over high heat, in an oven proof skillet, heat 2 Tbsp olive oil.

Sear beef in oil, about 2 min per side.

Put in 400 oven & roast until med-rare, 6-8 minutes.

Transfer to bowl & cover with foil to rest.

Reheat skillet over high heat for 30 sec.

Remove from flame.

Add 1/4 c Cognac.

Take outside, STAND BACK (may be a HUGE FLAME!) & ignite.

When flames die down, loosen particles from pan.

Add:

1 1/2 c beef stock

Reduce heat & simmer until reduced to 1/2 c – 3/4 c, about 12-15 minutes.

Stir in:

2 Tbsp heavy cream

1/4 c green peppercorns in brine, drained

Set aside.

Using a sharp knife, slice tenderloin as thin as possible (24 slices).

Put 1 slice on each crostini, top with sauce.

Crostini:

Remove crusts from 12 slices of white bread.

Cut each slice of bread in half.

Lightly brush each side with melted butter.

Put on baking sheet.

Bake @ 425, 3-4 minutes per side.

NOTES:

This is wonderful, but you need to be careful. When I made this with a new bottle of Cognac & hot oil, the flames shot 4 feet in the air. When I made it with 7 yr old Cognac & oil that was slightly cooled, it was a mild flame. Be cautious. -Stephanie

I’ve made it without the peppercorns & we still loved it. -Stephanie