|Conventional ||15 Mins||35 Mins||50 Mins
|TurboChef ||10 Mins||
- 2 to 3 lbs. of Beef tenderloin, center cut
- 2 tbsp. of soy sauce
- 2 tbsp. of Worchestershire sauce
- 2 tsp. cracked black pepper
- 2 tsp. of minced garlic
- 1 loaf of French bread
- 2 tbsp. of olive oil
- 1 c. of sour cream
- 2 to 4 tbsp. of horseradish
- ½ c. of minced chives
- ¼ c. of Parmesano Reggiano cheese, shredded
Chateaubriand or beef tenderloin makes an excellent appetizer. Have your butcher cut out the center portion, known as a ‘chateaubriand cut’ from the tenderloin. The TurboChef oven sears the meat and the marinade in this recipe complements the sauce and Crostini. You can prepare the beef and serve it as a main course or chill the beef after cooking and serve it as an appetizer.Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’; then under cookbook, select ‘Beef Tenderloin on Crostini’. Press ‘START’ to begin the preheat cycle.
To marinate the beef: Mix together in a ziplock bag, soy sauce, Worcestershire sauce, garlic and black pepper. Seal bag and let beef marinate for at least one hour or overnight. The longer you leave the beef in the marinade, the stronger the flavor. Drain off the marinade and place the beef in a large ceramic oval dish.
To bake the beef, press ‘START’ again and bake under ‘Beef Tenderloin’ for 9 minutes for medium-rare beef. Use the ‘cook more’ function at the end of the cooking cycle if you want the beef more done. The outside of the beef will be roasted and dark; the inside should be tender and moist. Allow the beef to rest at least 5 minutes before cutting if serving as a main course or chill to use as an appetizer.
To make the Crostini: Cut French bread into ½ thick pieces and place onto a sheet pan. Brush each piece with olive oil or use olive oil spray. Sprinkle Parmesano reggiano cheese over each piece of bread. Under ‘Toast’ on the cook wheel, select ‘bread’. Press ‘START’ to toast the Crostini in 1 minute.
To make the sauce: Mix sour cream and horseradish. This may be prepared up to 2 days ahead.
To assemble the appetizer: Slice the beef tenderloin very thin and place a slice of beef on each Crostini. Top with horseradish sauce. Garnish with chives.