So, nine other amazing and fabulous Beef Loving Bloggers and I will be sharing recipes over the next four weeks featuring beef! One of my favorite things, by the way! I can not wait to show you all of the wonderful recipes you can make that are not only delicious, but healthy and easy to prepare. Because if I can do it with three little girls under foot screaming, “Mommeeee, [insert name] hit meeee!”, you can too!
If you will remember, I was honored to have gone to the Appetites for Inspiration event featuring Celebrity Chef Richard Chamberlain a while back. I learned so much about beef and how healthy it can be if you choose the right cut and prepare it correctly!
I used that knowledge when choosing my ENTERTAINING APPETIZER for this week! I wanted something fun, full of flavor and easy to make. That will be a running theme in my posts… easy!
Print this recipe! SO GOOD!
Beef Crostini with Balsamic Drizzle and Parmesean Crisps
(from the Texas Beef Council Recipe Book Online)
- 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
- 1/2 cup freshly grated Parmesan cheese
- 1-1/2 teaspoons all-purpose flour
- 12 slices thin white sandwich bread, crusts removed
- 1-1/2 teaspoons coarse grind black pepper
- 4 ounces garlic-herb cheese spread, slightly softened
- prepared balsamic syrup
- 24 small arugula leaves
Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.
Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.
A few tips: the Balsamic Syrup seemed to be the same thing as Balsamic Glaze so that is what I purchased. Also, if you have a party you are prepping for, you can make the Parmesan Crisps ahead of time and store them in an air tight container. And, I made sure that I did not touch the beef as it was cooking. I got a nice, even browning that way!
See my purchase to prep to
eat devour here:
I have to say, I though this would be a difficult recipe for me, with what seemed like a lot of prep work. But it really was not and the end result is amazing!
But the BEST part of it all is that is was so good. Not good like, “Oh yea… that’s good!” But good like my taste buds danced with the creamy mixture of the warm, flavorful beef combined with the cool, herb cheese spread, the slight bite of the arugula and the chewy tart cheesiness of the crisps. Crunchy, creamy and luxurious.
AND my kids and husband loved it too! Which is no small feat, let me tell you! I can not wait to make this savory appetizer for my guests this holiday season!
Come back next week when I make a ‘Tis the Season Breakfast and Brunch Recipe with Beef!
And MARK YOU CALENDARS!
Come join the fun at the #TxBeef Holiday Menu Twitter Party, December 13, 2011 at 8pm to 9pm CST! Follow @TexasHolly and RSVP to @TxBeef so that we know to expect you! There will be nutrition information from a registered dietitian, great tips from Texas beef Council Chefs and more! Get expert help on planning your Holiday Menu and dazzle your guests with your perfect dishes! PLUS, there will be prizes and giveaways! Follow me @lomargie and receive my Tweets and Reminders about the party and these great recipes!
**I am a compensated blogger for a four week campaign with the Texas Beef Council. All opinions, writings and photos are mine. Recipes have been provided by the Texas Beef Council.**