 | | Directions | - Preheat oven to 350° F.
- Arrange bread slices on 1 large baking sheets. Drizzle with olive oil. Bake until golden brown; approximately 10 minutes. Let cool.
- Blend peppers, mayonnaise and basil leaves in food processor until smooth and creamy. Season with salt and pepper; cover and refrigerate.
- Using kitchen twine, tie the beef before cooking to hold its shape. (Season with salt and pepper if not using peppercorn seasoned beef.) Heat 1-2 tablespoons olive oil in heavy skillet over medium heat. Add beef and cook until browned on all sides and cooked to desired doneness; approximately 10 minutes for rare. Let rest for 15 minutes; Remove string, slice into thin slices or freeze beef for 2-3 hours for easier slicing.
- Spread bell pepper mayonnaise on each crostini and top with thin slice of beef. Sprinkle capers over the top (if desired).
- Sprinkle with salt and serve.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 18
|  | | Ingredients | | - | | 36 slices (1/2 |
| - | | olive oil |
| - | | 2/3 cup jarred, roasted red peppers, drained well, patted dry with paper towel |
| - | | 1/3 cup mayonnaise |
| - | | 5 medium basil leaves |
| - | | salt and pepper to taste |
| - | | 1 1/2 pounds beef tenderloin (option: use peppercorn seasoned beef) |
| - | | capers for garnish |
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