Steak Au Poivre Crostini
2 1/2 T. olive oil, divided
1 lb. center-cut beef tenderloin, trimmed
Kosher salt and freshly ground black pepper to taste
1/4 C. cognac or brandy
1 1/2 C. reduced sodium beef broth
2 T. heavy whipping cream
Preheat the oven to 425°F.
In a medium oven-proof skillet, heat 2 tablespoons of the olive oil over high heat. Rub the tenderloin with the remaining 1/2 tablespoon of olive oil and season generously with salt and pepper. Add the beef to the pan and sear on all sides until brown, about 2 minutes per side. Place in the oven and roast until medium-rare, 7 to 10 minutes. Remove from the oven and transfer the beef to a baking sheet to rest. Cover with foil.
Meanwhile, reheat the skillet over high heat for 30 seconds. Remove the skillet from the heat, add the cognac, return to the heat, and ignite. Stand back, and as the flame dies, stir with a wooden spoon to loosen any particles in the bottom of the pan. After the cognac is reduced to 1 tablespoon, add the beef broth, simmering until reduced to 1/2 cup, about 12 to 15 minutes. Stir in the heavy whipping cream; set aside.
Using a very sharp knife, slice the tenderloin as thin as possible into 24 pieces. Place one slice on a crostini and top each with the warm sauce.
Makes 24 appetizers.