{"id":690,"date":"2023-05-04T11:15:10","date_gmt":"2023-05-04T11:15:10","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=690"},"modified":"2026-06-05T11:10:37","modified_gmt":"2026-06-05T11:10:37","slug":"steak-crostini","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/steak-crostini\/","title":{"rendered":"Steak Crostini"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">From the kitchen of Renee Wilson<\/h4>\n\n\n<p>Rub<strong><em>\u00a01 lb beef loin tenderloin<\/em><\/strong>, trimmed<\/p>\n<p>with\u00a0<em><strong>1\/2 Tbsp olive oil<\/strong><\/em>\u00a0.<\/p>\n<p>Season generously with\u00a0<em><strong>salt &amp; pepper<\/strong><\/em>\u00a0.<\/p>\n<p>Over high heat, in an oven proof skillet, heat\u00a0<em><strong>2 Tbsp olive oil<\/strong><\/em>.<\/p>\n<p>Sear beef in oil, about 2 min per side.<\/p>\n<p>Put in 400 oven &amp; roast until med-rare, 6-8 minutes.<\/p>\n<p>Transfer to bowl &amp; cover with foil to rest.<\/p>\n<p>Reheat skillet over high heat for 30 sec.<\/p>\n<p>Remove from flame.<\/p>\n<p>Add<em><strong>\u00a01\/4 c Cognac<\/strong><\/em>.<\/p>\n<p>Take outside, STAND BACK (may be a HUGE FLAME!) &amp; ignite.<\/p>\n<p>When flames die down, loosen particles from pan.<\/p>\n<p>Add:<\/p>\n<p><strong><em>1 1\/2 c beef stock<\/em><\/strong><\/p>\n<p>Reduce heat &amp; simmer until reduced to 1\/2 c &#8211; 3\/4 c, about 12-15 minutes.<\/p>\n<p>Stir in:<\/p>\n<p><em><strong>2 Tbsp heavy cream<\/strong><\/em><\/p>\n<p><em><strong>1\/4 c green peppercorns in brine, drained<\/strong><\/em><\/p>\n<p>Set aside.<\/p>\n<p>Using a sharp knife, slice tenderloin as thin as possible (24 slices).<\/p>\n<p>Put 1 slice on each crostini, top with sauce.<\/p>\n<p>Crostini:<\/p>\n<p>Remove crusts from\u00a0<em><strong>12 slices of white bread<\/strong><\/em>.<\/p>\n<p>Cut each slice of bread in half.<\/p>\n<p>Lightly brush each side with\u00a0<em><strong>melted butter<\/strong><\/em>.<\/p>\n<p>Put on baking sheet.<\/p>\n<p>Bake @ 425, 3-4 minutes per side.<\/p>\n<p>NOTES:<\/p>\n<ul>\n<li>This is wonderful, but you need to be careful. When I made this with a new bottle of Cognac &amp; hot oil, the flames shot 4 feet in the air. When I made it with 7 yr old Cognac &amp; oil that was slightly cooled, it was a mild flame. Be cautious. -Stephanie<\/li>\n<li>I&#8217;ve made it without the peppercorns &amp; we still loved it. -Stephanie<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Renee Wilson<\/p>\n","protected":false},"author":1,"featured_media":691,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[3,11],"tags":[44,189,135,106,62,109],"class_list":["post-690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-fingerfoods","tag-appetizer","tag-crostini","tag-finger-food","tag-recipe","tag-renee-wilson","tag-steak","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"This impressive main dish of steak with a cognac &amp; cream sauce becomes a special occasion appetizer when sliced thin &amp; 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