ROASTED BEEF SHOULDER TENDER CROSTINI WITH WASABI SOUR CREAM

Roasted Beef Shoulder Tender Crostini with Wasabi Sour Cream --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 to 35 minutes
  • Makes 24 appetizer

INGREDIENTS

  1. 2 pounds beef Petite Tender Roasts (8 to 10 ounces each)
  2. 1 teaspoon black pepper
Garlic Bread:
  1. 6 tablespoons butter, melted
  2. 1 tablespoon chopped fresh parsley
  3. 1/2 teaspoon garlic salt
  4. 1 (12-inch) baguette, cut into 24 (1/2-inch thick) slices
Wasabi Sour Cream:
  1. 1 container (8 ounces) dairy sour cream
  2. 1 tablespoon prepared wasabi paste

INSTRUCTIONS FOR ROASTED BEEF SHOULDER TENDER CROSTINI WITH WASABI SOUR CREAM

  1. Heat oven to 425°F. Press pepper evenly onto beef roasts.
  2. Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 20 to 25 minutes for medium rare; 25 to 30 minutes for medium doneness. Remove roasts when instant read thermometer inserted into thickest part of roast registers 135°F for medium rare or 150°F for medium doneness. Let stand 5-10 minutes before carving.
  3. Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.
  4. Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use.
  5. Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.
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