YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Level up your entertaining with these Beef Filet & Caviar Crostini, a luxurious yet approachable appetizer that combines tender, perfectly seared beef with the refined flavor of sturgeon caviar. This simple yet sophisticated recipe is sure to impress your guests and bring a touch of elegance to any gathering.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 Creekstone Farm’s Beef Tenderloin Steaks
- Cornhusker Kitchen Spray Duck Fat
- Jacobsen Salt Co. Black Garlic Salt
- 1 clove garlic, crushed, peeled
- 8 slices baguette
- 2 tbsp unsalted butter
- 2 tbsp Texas Olive Ranch Extra Virgin Olive Oil
- 1/4 cup creme fraiche
- 1 tbsp Kozlik’s Dijon Classique
- Kilo Select Sturgeon Caviar
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser door removed and the griddle installed over the firebox.
- Place a Lodge 10” Steel Skillet on the griddle to preheat for 10 minutes.
- Spray the steaks with duck fat. Season with Jacobsen Salt Co. Black Garlic Salt.
- Place the butter, Texas Olive Ranch Extra Virgin Olive Oil, and crushed garlic clove in the skillet. When the butter is melted, add the steaks and cook to sear, basting with butter occasionally with a spoon. When the first side is seared, flip and continue cooking, basting frequently. Remove the steaks from the skillet when they reach an internal temperature of 120ºF.
- While the steaks rest, toast the slices of baguette in the remaining fats in the skillet.
- Mix the creme fraiche and Kozlik’s Dijon Classique in a bowl, then transfer to a piping bag or zip top bag.
- Chop or slice the beef after resting for 5-10 minutes.
- Pipe the Dijon creme fraiche onto the toasted baguettes. Top with the beef, then add a dollop of caviar on top.
Level up your entertaining with these Beef Filet & Caviar Crostini, a luxurious yet approachable appetizer that combines tender, perfectly seared beef with the refined flavor of sturgeon caviar. This simple yet sophisticated recipe is sure to impress your guests and bring a touch of elegance to any gathering.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 Creekstone Farm’s Beef Tenderloin Steaks
- Cornhusker Kitchen Spray Duck Fat
- Jacobsen Salt Co. Black Garlic Salt
- 1 clove garlic, crushed, peeled
- 8 slices baguette
- 2 tbsp unsalted butter
- 2 tbsp Texas Olive Ranch Extra Virgin Olive Oil
- 1/4 cup creme fraiche
- 1 tbsp Kozlik’s Dijon Classique
- Kilo Select Sturgeon Caviar
INSTRUCTIONS
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser door removed and the griddle installed over the firebox.
- Place a Lodge 10” Steel Skillet on the griddle to preheat for 10 minutes.
- Spray the steaks with duck fat. Season with Jacobsen Salt Co. Black Garlic Salt.
- Place the butter, Texas Olive Ranch Extra Virgin Olive Oil, and crushed garlic clove in the skillet. When the butter is melted, add the steaks and cook to sear, basting with butter occasionally with a spoon. When the first side is seared, flip and continue cooking, basting frequently. Remove the steaks from the skillet when they reach an internal temperature of 120ºF.
- While the steaks rest, toast the slices of baguette in the remaining fats in the skillet.
- Mix the creme fraiche and Kozlik’s Dijon Classique in a bowl, then transfer to a piping bag or zip top bag.
- Chop or slice the beef after resting for 5-10 minutes.
- Pipe the Dijon creme fraiche onto the toasted baguettes. Top with the beef, then add a dollop of caviar on top.
