Tenderloin Oscar Crostini
Yield-16 each
16 oz |
Tenderloin (Grilled and chilled) (Sub recipe below) |
4 each |
Elliott’s Dungeness Crab Cake |
16 each |
Asparagus Tips(Grilled and Chilled) |
8 tbsp |
Béarnaise Mayonnaise (sub recipe below) |
| 16 each |
Crostini Toast (sub recipe below) |
Instructions:
- Place the baked crostinis flat onto a work surface.
- Cut the grilled and chilled tenderloin into 1 ounce slices and then put one slice of meat on top of each piece of bread.
- Put ½ ounce of the Dungeness crab cake mix on top of each piece of meat.
- Place 1 tsp of the béarnaise mayonnaise on top of the crabmeat.
- Place a grilled and chilled asparagus(optional to steam and chill if desired) tip on top of the sauce and place all onto a serving tray.
Note: you may substitute another cut of meat if desired and you may also use another variety of crab.
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Tenderloin Preparation
Yield-16 oz
16 oz |
Tenderloin (silver skin removed) |
To taste |
Salt and Pepper |
1 tbsp |
Olive oil |
Instructions:
- Season prepared tenderloin with salt and pepper and then rub with olive oil.
- Heat a BBQ grill or sauté pan to medium high heat and then grill or sear all sides and cook evenly to an internal temperature of 120 degrees.
- Place the cooked tenderloin into refrigerator and chill completely until needed for assembly
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Béarnaise Mayonnaise
Yield-1 cup
¾ cup |
Mayonnaise |
1 tbsp |
Egg yolk Pasteurized |
1 tbsp |
Lemon juice |
¼ tsp |
Kosher Salt |
¼ tsp |
Tabasco sauce |
½ tsp |
Red wine vinegar |
1 tbsp |
Tarragon (fresh chopped) |
Instructions:
- Mix all ingredients well to combine.
- Reserve chilled until needed.
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Crostini Bread
Yield-16 each
1 each |
Baguette (use preferred choice of bread) |
To taste |
Salt |
To taste |
Pepper |
2 tbsp |
Olive oil |
Instructions:
- Slice baguette into ¼ inch slices using a serrated knife.
- Toss bread slices with the olive oil and season with desired amount of salt and pepper.
- Place the seasoned bread slices flat on a cookie sheet and place into a pre-heated 400-degree oven and bake until just golden and then quickly remove them from the oven and reserve at room temperature until needed.
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