Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates


  • 1 tablespoon finely grated orange zest
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1 (1 1/2-pound) center-cut beef tenderloin, trimmed
  • 1 tablespoon olive oil
  • 24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted


1. In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes.

2. Preheat oven to 450°.

3. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes).

4. Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.

    Seared beef tenderloin that's rubbed with orange zest, chili powder, and salt adorn simple toasted baquettes in the stand-out appetizer, Basque Beef Tenderloin Crostini.
  • Yield: Makes 12 servings (serving size: 2 crostini)

Nutritional Information

Calories per serving: 195
Fat per serving: 10.7g
Saturated fat per serving: 2.6g
Monounsaturated fat per serving: 6.1g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 14g
Carbohydrate per serving: 10g
Fiber per serving: 1g
Cholesterol per serving: 37mg
Iron per serving: 2mg
Sodium per serving: 455mg
Calcium per serving: 19mg

Good to Know

Delicious when fresh, this beef recipe will be equally as tasty as leftovers.

This Recipe Is

Cat Cora