Toast in the oven for about 10-15 minutes, or until they are golden brown and crisp. Remove from the oven and set aside. 3. While the bread is toasting, heat a skillet over medium-high heat. Rub the beef tenderloin with olive oil and season generously with salt and pepper. Sear the beef on all sides until a nice crust forms, about 2-3 minutes per side. 4. Transfer the beef to a preheated oven and roast until your desired doneness – I usually aim for medium-rare, which takes about 15-20 minutes depending on the size of your tenderloin. Once done, let the beef rest for at least 10 minutes – this is crucial for juicy, tender meat. 5. Slice the beef tenderloin thinly against the grain. 6. Assemble your crostini by placing a few leaves of arugula on each piece of toast, add a slice of beef tenderloin on top, sprinkle with the shaved Parmesan, and finally, drizzle with a balsamic glaze. If you’re a fan of horseradish, a dollop of horseradish sauce will add a lovely kick. Variations & Tips – For an extra flavor punch, rub your beef tenderloin with minced garlic or rosemary before searing. – If you’re not into beef, thinly sliced roasted pork tenderloin or grilled chicken can also be fantastic alternatives. – Vegetarian? No problem! Replace the beef with grilled portobello mushrooms or roasted red peppers. – These crostini can be prepped in advance! Toast your bread and prep your toppings earlier in the day. Just assemble right before serving to maintain that perfect crunch. – For an extra decadent treat, spread a thin layer of goat cheese or blue cheese on the crostini before adding your other toppings. – Save time by purchasing a high-quality balsamic glaze from the store, rather than making your own. Remember, the key to fabulous crostini is high-quality ingredients – and don’t be afraid to get creative with your toppings. Bon appétit!
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