WAGYU BEEF BRUSCHETTA


INGREDIENTS

  • (1) Baguette sliced into ¼” slices
  • (1) stick of melted butter 
  • (3) Cloves Crushed Garlic
  • (1) Beef Tenderloin
  • Your Favorite Steak seasoning
  • 4 oz Cream Cheese Softened
  • 4 oz Goat Cheese
  • 2 tbsp Olive Oil
  • ¼ tsp Ground Red Pepper
  • Salt to taste
  • Prepared Basil Pesto

INSTRUCTIONS

  1. Use a stand mixer to whip together cream cheese, goat cheese, olive oil, ground pepper and salt to taste.

Set EGG for indirect cooking at 425°F/218°C.

  1. Season tenderloin with steak seasoning, and allow to rest while preparing other ingredients.  
  2. Place the tenderloin on to the cooking grid. Roast the tenderloin for 35 to 40 minutes depending on the desired degree of doneness.
  3. When the roasted tenderloin reaches the desired temperature, remove from EGG, cover with foil and a towel or dishcloth and let rest at least 10 minutes.

While the tenderloin is resting, set-up your EGG for indirect cooking at 600°F.

  1. Slice baguette and spread with melted butter and crushed garlic.  Toast on the grill set for indirect cooking at 600°F for approximately 2 minutes. 
  2. Slice the tenderloin in thin strips.
  3. Spread toasted baguette with whipped goat cheese mixture, then top with sliced tenderloin and a small dollop of pesto.

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