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Peppered Beef Tenderloin Crostini with Caramelized Onions
Since the beef is served cold, you can roast it a day or two in advance. After roasting, cool it to room temperature, wrap well and refrigerate until ready to serve. This will also allow the meat to further absorb the pepper flavor.

center-cut piece of beef tenderloin, about
3 lb., well trimmed
Salt, to taste
2 Tbs. coarsely cracked peppercorns
4 Tbs. olive oil, plus more for brushing
1 baguette, cut into 1/4-inch-thick slices
Freshly ground pepper, to taste
1 red onion, diced
1 yellow onion, diced
1 garlic clove, minced
1/4 cup balsamic vinegar
Chopped fresh tarragon for garnish

Position a rack in the center of an oven and preheat to 425ºF.

Using kitchen string, tie the beef at 1-inch intervals along the length of the roast and season generously with salt. Arrange the peppercorns on a large plate in a thin layer and roll the beef in the peppercorns to coat evenly.

In a large ovenproof fry pan over high heat, warm 2 Tbs. of the oil until nearly smoking. Carefully place the beef in the pan and brown 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, about 20 minutes; 130ºF for medium-rare, about 25 minutes; or until done to your liking. Transfer the beef to a platter and cool to room temperature. Wrap the beef tightly with plastic wrap and refrigerate until chilled, at least 4 hours or up to 2 days.

Reduce the oven temperature to 325ºF.

Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Bake until golden and crisp, 15 to 20 minutes. Cool the crostini to room temperature and store in an airtight container until ready to serve. (They will stay fresh for 5 to 7 days.)

In a medium sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the red and yellow onions and sauté, stirring occasionally, until tender and golden, 7 to 10 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, 1 to 2 minutes more. Add the vinegar and cook, stirring often, until the liquid is nearly evaporated, 3 to 5 minutes more. Season with salt, remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve.

To serve, slice the beef crosswise into very thin slices (about 1/8 inch thick). Arrange the crostini on a serving tray, and top each with a slice of beef and 1 to 2 tsp. of the caramelized onions. Garnish each with a pinch of tarragon. Makes 50 to 60 pieces; serves 8 to 10.

Williams-Sonoma Kitchen.

Linen Twine, Set of 3

All-Clad LTD Fry Pan, 12″

Instant-Read Thermometer

Henckels Four-Star Granton Slicer
Regular: $102.00 Special: $79.95

Fini Balsamic Vinegar

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