Peppercorn Steak Crostini with Blackberry Sauce

Peppercorn Steak Crostini with Blackberry Sauce

(5.0 Average )
This steak crostini appetizer has it all – easy to make, great tasting and sophisticated with its drizzle of blackberry sauce.
  • 15m

    prep time

  • 15m

    Cook Time

  • 9



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(2 crostinis)


Peppercorn Steak Crostini

  • 2 teaspoons McCormick Gourmet™ Organic Peppercorn Melange
  • 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

Blackberry Sauce

  • 1/2 cup dry red wine
  • 2 tablespoons seedless blackberry jam
  • 2 tablespoons balsamic vinegar
  • 24 small slices Gruyere cheese Substitutions available
    • Monterey Jack or Manchego 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

Nutrition information (per Serving)

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