Beef Bruschetta with Crab Fennel Slaw
Cut: Tenderloin Roast
Preparation Time: 5 Minutes
Cook Time: 40 Minutes |
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Main Ingredients:
2 to 3 pound beef tenderloin roast
3/4 teaspoon coarse grind black pepper
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-1/4 cups fresh lump crabmeat (or 6 oz. canned crabmeat, drained, picked-over)
1 cup thinly sliced fennel bulb
1/4 cup finely shredded red cabbage
1 tablespoon minced green onion
1 baguette about (12 inches long)
Fennel stems (optional)
Directions:
- Heat oven to 425F. Season beef roast with coarse grind pepper.
- Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425F oven 25 to 30 minutes for medium rare to medium doneness.
- Meanwhile whisk oil, lemon juice, vinegar, salt and ground pepper in small bowl until blended. Combine crabmeat, fennel, red cabbage and green onion in large bowl. Add 1/4 cup vinaigrette (reserve remaining vinaigrette); toss to coat slaw evenly. Cover and refrigerate until ready to use.
- Remove roast when instant read thermometer inserted into center of thickest part of beef registers 145F for medium rare or 160F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve roast into thin slices. Set aside. Decrease oven temperature to 350F.
- Cut bread diagonally into twenty-four 1/4-inch thick slices. Brush bread slices with remaining vinaigrette. Place in single layers on two 15 x 10 x 1-inch jelly-roll pans. Bake in 350F oven 10 minutes or until lightly toasted.
- Top each toasted bread slices evenly with beef and 1 tablespoon crab slaw. Garnish with fennel stems, if desired. Makes 24 appetizers.
Recipe Notes:
This recipe would also be good as a sandwich with the bread of your choice.
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