We can’t wait to spend time with our friends and family this time of year. We love laughing, eating, sharing stories, eating some more, creating memories and of course, snacking (which doesn’t count as eating!).
We’ve discussed the idea of ‘make ahead appetizers’ before, so make sure to try out our cured salmon and sablefish yucca chips! (And keep an eye out for next weeks vegetarian appetizer!)
These tenderloin crostini bites can made a day or two before you’re ready to entertain guests. The tenderloin should be cooked the day of, but can be served chilled.
- 1 Beetnik Beef Tenderloin
- 1 container blue cheese
- 1 red onion, sliced thinly
- 1 red pepper
- 1 thin baguette, sliced into bite size pieces and toasted
- 1 cup port wine
Slice the red onion into think slivers and add to a a greased skillet. Set on low heat and stir gently for 10 minutes. If the onions begin to cook too fast simply add a tablespoon or two of water.
Port Wine Reduction
Reduction is the process of thickening the wine by boiling. It will intensify the flavor and burn out all the alcohol from the wine. Add the wine to a small, heavy pot over medium heat and reduce until about 2/3 cup are gone.
Generously season with salt and pepper. Place in pan over medium high heat for 2-3 minutes. Flip the tenderloin and sear for 10 – 15 seconds and place in oven for 3 minutes. Take out of the oven and let rest. Slice thin, quarter sized pieces and set aside.
Gather the slices of toasted baguette and arrange on a platter. Place pieces of tenderloin on the bread and add a bit of blue cheese. With a spoon, add a bit of the port wine reduction to the top of the cheese. Serve and enjoy!
Bon appétit, ya’ll!