Yield: 16 appetizers
Ingredients
- 1 centre cut tenderloin sliced into 1/2 inch portions (8mm)
- 1 tablespoon blackening spice (15ml) (recipe follows
- 1 teaspoon dried basil (5ml)
- 2 tablespoons olive oil (30ml)
Crostini
- 1 French stick sliced into ½ slices (8mm)
- ¼ cup of softened butter (60ml)
- 2 tablespoons fresh rosemary chopped (30ml)
- Salt and pepper to taste
- 1 recipe cherry chutney (recipe follows)
Blackening Spice
- ½ cup paprika (125ml)
- ¼ cup salt (60ml)
- ¼ cup onion powder (60ml)
- ¼ cup garlic powder (60ml)
- ¼ cup plus 1 teaspoon cayenne (65ml)
- ¼ cup white pepper (60ml)
- 2 tablespoons black pepper (30ml)
- 1.5 tablespoon dried thyme leaves (22ml)
- 1.5 tablespoon oregano leaves (22ml)
- In a medium bowl mix all spices together well.
- Place in an air tight jar.
Cherry Chutney
- ½ cup sun dried cherries, chopped (125ml)
- ¼ cup sun dried cranberries, chopped (60ml)
- 2 tablespoons chopped red onion (30ml)
- 1 teaspoon tomato paste (5ml)
- 4 cloves roasted garlic
- ¼ cup brown sugar (60ml)
- 1 tablespoon balsamic vinegar (15ml)
Directions
- In a small bowl mix together all ingredients until well combined.
- Place in the refrigerator and allow to sit for 1 – 2 hours.
- To make Crostini, mix butter, rosemary salt and pepper together in a small bowl
- Slice bread in to ½ inch (8mm) slices and spread evenly with butter. Place on tray.
- To prepare beef, rub slices with blackening spice, dried basil. Drizzle with olive oil to coat.
- Preheat barbeque to medium high heat (375°F/190°C).
- Oil grill.
- Place the tenderloin down on grill and cook for 1 minute. Flip and continue to cook for 1 minute or until desired doneness. Remove from grill loosely cover with foil and let rest 4 minutes.
- Place bread slices on bun rack and cook for 2 minutes until warm and slightly crisp.
- Place beef on bread slices and top with cherry chutney.