Beef Crostini

I helped to cater a small Emmy party last night with Mike and Colin and it went very well. We tried a beef crostini appetizer recipe from Food Network gays Dan and Steve's new show Party Line with Dan and Steve. The show was a little shakey but the food was amazing so I'm a fan. Don't be turned off by the snooty-sounding name it's just a well seasoned slice of beef on toasted french bread with a little cream and sage.. totally easy and delicious. Garlicky Beef Crostini with Sage Whipped Cream 1 baguette, sliced into 1/2-inch rounds (about 30 pieces) 4 tablespoons butter, melted 2 tablespoons olive oil 1 1/2 pounds beef tenderloin, trimmed 2 garlic cloves, minced 1 tablespoon coarsely ground black pepper 2 teaspoons kosher salt 1 cup sage whipped cream, recipe follows 30 small fresh sage leaves, for garnish

Special Equipment: Pastry Brush

Preheat the oven to 350 degrees F.

Lay the baguette slices on a baking sheet. Combine the butter and olive oil in a small bowl, and liberally brush each slice with the butter mixture. Bake in the top half of the oven until slightly golden, about 15 minutes.

Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet with cooking spray and place it over high heat for 1 minute. Put the tenderloin into the skillet and brown it on all sides, about 1 minute per side. Transfer the skillet to the oven and roast the tenderloin until an instant-read thermometer inserted in the center registers 120 degrees F for rare, about 15 to 20 minutes. Remove the beef to a cutting board and rest for at least 15 minutes, or until ready to use. Immediately before serving, slice the tenderloin thinly into about 30 pieces.

To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the crostini. Top with a rosette of tenderloin and another dollop of whipped cream. Garnish with a sage leaf and serve.

Sage Whipped Cream

1/2 cup heavy cream, chilled
1 teaspoon ground sage
Pinch salt
Pinch white pepper

Special Equipment: Squeeze Bottle

Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak. Add the sage, salt and pepper and whisk until the peaks are firm. Spoon the whipped cream into the squeeze bottle and refrigerate until ready to use.

Yield: 1 cup