Tenderloin Slivers On Rosemary Crostini

• 2 lb. tenderloin, roasted, grilled or sauteed
• 24 (1/2-inch) slices French bread
• 3 tsp. minced fresh rosemary leaves
• 1 1/2 sticks butter
• 1/2 c. thinly sliced scallions
• salt and ground pepper

1. Cook your beef and chill it until ready to assemble your crostini.
2. Meanwhile, make a rosemary butter by mixing softened butter with snipped rosemary, scallions, salt and a hefty dose of ground pepper.
3. Spread half a teaspoon of butter on one side of bread slices.
4. Brown in a saute pan.
5. Place on a cookie sheet, toasted side up.
6. Roll the remaining butter into a roll in waxed paper and freeze until ready to assemble.
7. Preparing the three parts in the morining and allowing them to chill makes assembly easy and keeps the hors d'oeuvre from getting soggy.
8. Slice cold beef into slivers and place on crostini.
9. Top beef with a slice of butter.
10. You can slice through the waxed paper, then pull it off each slice.
11. Reheat crostini for about 5 minutes at 375u0b0 just before serving.

tenderloin, bread, rosemary, butter, scallions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436580 (may not work)