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This steak crostini appetizer has it all – easy to make, great tasting and sophisticated with its drizzle of blackberry sauce.
2 teaspoons McCormick Gourmet™ Peppercorn Mélange
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 beef tenderloin steak, about 6 ounces and 1-inch thick
1 tablespoon olive oil
1 loaf French bread, cut diagonally into 24 thin slices
1/2 cup dry red wine
2 tablespoons seedless blackberry jam
2 tablespoons balsamic vinegar
24 small slices Gruyere cheese
Rub crushed peppercorns and sea salt on both sides of steak. Heat oil in medium skillet on medium-high heat. Add steak; cook 8 to 10 minutes or until desired doneness, turning once. Remove from skillet; set aside to cool slightly.
Stir wine into skillet, scraping brown bits from bottom of skillet. Stir in jam and vinegar with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes or until liquid is reduced by half.
Meanwhile, preheat oven to 350°F. Brush bread slices on both sides with oil. Place in single layer on baking pan. Bake 5 minutes or until golden brown.
Cut steak into 24 slices. Top each slice of bread with a slice each of cheese and steak. Drizzle with sauce. Serve warm or at room temperature.
Nutritional Information coming soon!