Tenderloin Crostini's Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch rounds. Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toast in the oven for 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and cool slightly.

Season and sear

Pat the 12 oz beef tenderloin dry and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over high heat until shimmering. Sear the tenderloin 1–2 minutes per side just to develop a brown crust (if using small medallions sear similarly). Remove to a cutting board and let rest 5 minutes. Thinly slice against the grain into pieces roughly the size of the crostini (about 12 slices).

Make spread

In a small food processor or bowl, combine 4 oz crumbled feta and 2 oz softened cream cheese. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon honey and 1/4 teaspoon freshly ground black pepper. Blend or whisk until smooth and spreadable, scraping down sides as needed. Taste and adjust seasoning.

Prepare aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon finely chopped fresh sage, 1 minced garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Refrigerate until ready to assemble to let flavors meld (at least 10 minutes).

Prep peppers and garnish

Drain jarred peppadews and pat dry. Halve each peppadew. Thinly slice 2 stalks of green onion on a bias, separating whites and greens. If using whole sage leaves for garnish, pick small tender leaves or use microgreens.

Spread about 1 teaspoon of the feta spread onto each cooled crostini (adjust to taste). Top with a slice of seared beef tenderloin. Place a peppadew half on top of the beef. Drizzle a small amount (about 1/2 teaspoon) of sage aioli over each crostini or pipe a small dot beside the beef. Sprinkle sliced green onion (both white and green parts) across the crostini and finish with a microgreen or small sage leaf for garnish.

Arrange crostini on a serving platter and serve immediately. Leftover components (aioli and feta spread) can be refrigerated in airtight containers for up to 3 days.