Seared Beef Carpaccio Crostini

Seared Beef Carpaccio Crostini with Dijon-Caper Aioli and Shaved Parmesan

(makes 24)



  • 1 baguette
  • Olive oil
  • Salt
  • Pepper

Dijon-Caper Aioli:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup olive oil
  • 1 large clove garlic
  • 1 tsp. capers, rinsed
  • 2 tsp. Dijon mustard
  • 1 tsp. salt
  • 1 large egg
  • 1 large egg yolk
  • Grated zest of 1 lemon
  • 2 tsp. lemon juice

Beef Tenderloin::

  • 1 lb. center-cut beef tenderloin, trimmed of fat
  • Salt
  • Pepper
  • 2 Tbsp. oil


  • 1/4 lb. chunk of Parmesan cheese, shaved


For the Crostini:

Preheat oven to 350°F. Position rack in the center of the oven. Line baking sheet with parchment paper. Slice baguette into 1/4" slices. Brush with olive oil, then sprinkle with salt and pepper and arrange on baking sheet. Bake for 8-12 minutes, or until light golden brown and crisp. Let cool before serving. Store in airtight container at room temperature.

For the Dijon-Caper Aioli:

In a measuring cup, combine both oils. Place garlic, capers, mustard and salt in a food processor and process until garlic is finely minced. Add the whole egg and egg yolk. Process for 30 seconds. While processor is running, drizzle in oil mix. As mixture thickens, oil can be added more quickly. Add the lemon zest and lemon juice. Place in a container and refrigerate.

For the Beef Tenderloin:

Heat the oil in a medium sauté pan over medium-high heat. Sear for 4 minutes per side.

Place meat on a rack in a pan and seal tightly with foil. Let rest for at least 10 minutes before slicing.

To Finish and Serve:

Slice tenderloin in half lengthwise, and then into thin slices. Place sliced meat on the crostini, top with aioli and shaved Parmesan cheese.

Sarah Scott
Chef/Culinary Consultant

Entertaining Tip!

Serve crostini on cutting boards, or individual vintage tea-cup saucers which make excellent mini plates for small appetizers.

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