Food & Cooking Recipes Appetizers Finger Food Recipes Beef Tenderloin Crostini with Sultana-Port Relish 3.3 (31) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Ken Kochey Servings: 12 This appetizer is nice way to begin a Christmas Eve meal. Ingredients 1 beef tenderloin (about 2 pounds), tied 5 teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper, to taste 2 small shallots minced (about ¼ cup) ½ cup sultanas or other golden raisins ¾ cup tawny port 3 tablespoons balsamic vinegar ½ small dried chile de arbol, crumbled 1 sprig fresh thyme, plus ½ teaspoon chopped thyme leaves 1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish 6 tablespoons mayonnaise 2 teaspoons grainy mustard 1 baguette (about 14 inches long), sliced diagonally ¼ inch thick Directions Remove beef from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Rub 1 teaspoon oil over beef, and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear beef on all sides until deep golden brown, about 4 minutes per side. Transfer skillet to oven, and cook until beef reaches desired doneness (135 degrees for medium-rare, about 15 minutes). Transfer to a cutting board, and let rest for 10 minutes. Thinly slice. Heat remaining 2 teaspoons oil in a pan over medium-low heat. Add shallots, and cook until soft, about 4 minutes. Add sultanas, port, vinegar, chile, and thyme sprig. Raise heat to medium-high, and simmer until thickened, about 8 minutes. Let cool slightly. Pulse one-quarter of the relish in a food processor until almost smooth. Return to pan, and stir in chopped thyme, celery, salt, and pepper. To serve, combine mayonnaise and mustard, and spread about 2 teaspoons on each slice of baguette. Top with a slice of beef, season with salt, and top with 1 teaspoon sultana-port relish. Garnish with celery leaves. Cook's Notes Relish can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving. Print