Beef Recipes: Seared Beef On Rosemary Crustini

Seared Beef On Rosemary Crustini

1 centre cut tenderloin sliced into 1/2 inch portions (8mm)
1 tablespoon blackening spice (15ml) (recipe follows)
1 teaspoon dried basil (5ml)
2 tablespoons olive oil (30ml)

1 French stick sliced into 1/2 slices (8mm)
1/4 cup of softened butter (60ml)
2 tablespoons fresh rosemary chopped (30ml)
Salt and pepper to taste
1 recipe cherry chutney (recipe follows)

Blackening Spice:
1/2 cup paprika (125ml)
1/4 cup salt (60ml)
1/4 cup onion powder (60ml)
1/4 cup garlic powder (60ml)
1/4 cup plus 1 teaspoon cayenne (65ml)
1/4 cup white pepper (60ml)
2 tablespoons black pepper (30ml)
1.5 tablespoons dried thyme leaves (22ml)
1.5 tablespoons oregano leaves (22ml)

Cherry Chutney:
1/2 cup sun dried cherries, chopped (125ml)
1/4 cup sun dried cranberries, chopped (60ml)
2 tablespoons chopped red onion (30ml)
1 teaspoon tomato paste (5ml)
4 cloves roasted garlic
1/4 cup brown sugar (60ml)
1 tablespoon balsamic vinegar (15ml)

Cooking Procedures:
  • In a small bowl, mix together all ingredients until well combined.
  • Place in the refrigerator and allow to sit for 1 to 2 hours.
  • Blackening Spice:
  • In a medium bowl, mix all spices together well.
  • Place in an air tight jar.
  • To make Crustini, mix butter, rosemary salt and pepper together in a small bowl.
  • Slice bread in to 1/2 inch (8mm) slices and spread evenly with butter. Place on tray.
  • To prepare beef, rub slices with blackening spice, dried basil. Drizzle with olive oil to coat.
  • Preheat barbeque to medium high heat (375°F/190°C).
  • Oil grill.
  • Place the tenderloin down on grill and cook for 1 minute. Flip and continue to cook for 1 minute or until desired doneness. Remove from grill loosely cover with foil and let rest 4 minutes.
  • Place bread slices on bun rack and cook for 2 minutes until warm and slightly crisp.
  • Place beef on bread slices and top with cherry chutney.

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