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Tom Perini of James Beard award-winning Perini Ranch Steakhouse assembles a crowd-pleasing line-up of easy beef tenderloin crostini to serve or set-out for a DIY appetizer bar.
"When you want a simple appetizer to pass or for people to assemble themselves, these crostini using roast beef tenderloin are a top choice," Tom says.
Adapted from Perini Ranch Steakhouse by Lisa and Tom Perini. Copyright © 2019 by Lisa and Tom Perini. Used with permission by Comanche Moon Publishing. All rights reserved.
For the guacamole, mash the avocados in a bowl with a large fork but leave some small chunks for texture. Gently stir in the pico de gallo, onion, jalapeño, lime juice, salt, garlic powder, hot sauce and Worcestershire. Use within 30 minutes of preparation.
For the guacamole crostini, top each crostini with a slice of beef tenderloin, followed by a spoonful of guacamole. Sprinkle with queso fresco and scallions.
For the remoulade, whisk together ingredients in a bowl, then cover and refrigerate for at least 1 hour or up to several days.
For the remoulade crostini, spread some remoulade on crostini. Top with a slice of beef tenderloin, followed by a dot of remoulade. Garnish with capers or lemon zest.