This steak crostini appetizer has it all – easy to make, great tasting and sophisticated with its drizzle of blackberry sauce.
15m
PREP TIME
15m
COOK TIME
9
INGREDIENTS
Servings: 12 (2 crostinis)
Ingredients
- Peppercorn Steak Crostini
- 2 teaspoons McCormick® Peppercorn Medley Grinder
- 1 teaspoon McCormick Gourmet™ Fine Global Selects Himalayan Pink Salt
- 1 beef tenderloin steak, about 6 ounces and 1-inch thick
- 1 tablespoon olive oil
- 1 loaf French bread, cut diagonally into 24 thin slices
- Blackberry Sauce
- 1/2 cup dry red wine
- 2 tablespoons seedless blackberry jam
- 2 tablespoons balsamic vinegar
-
24
small slices
Gruyere cheese
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Substitutions available
- Monterey Jack or Manchego cheese
INSTRUCTIONS
- 1 Rub grinded peppercorns and salt on both sides of steak. Heat oil in medium skillet on medium-high heat. Add steak; cook 8 to 10 minutes or until desired doneness, turning once. Remove from skillet; set aside to cool slightly
- 2 Stir wine into skillet, scraping brown bits from bottom of skillet. Stir in jam and vinegar with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes or until liquid is reduced by half
- 3 Meanwhile, preheat oven to 350°F. Brush bread slices on both sides with oil. Place in single layer on baking pan. Bake 5 minutes or until golden brown
- 4 Cut steak into 24 slices. Top each slice of bread with a slice each of cheese and steak. Drizzle with sauce. Serve warm or at room temperature
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
