Tenderloin Crostini with Caper Aioli

Makes 24

1 Kowalski's French Baguette, sliced 3/4" thick on the diagonal (24 slices)

- Kowalski's Extra Virgin Olive Oil

1 lb. center-cut beef tenderloin

2 tsp. Kowalski's North Woods Grill Seasoning Blend

1 cup mayonnaise

1 tbsp. capers, drained and rinsed

2 tsp. minced garlic


Brush one side of each baguette slice with oil. Arrange in a single layer on a baking sheet. Bake in a preheated 350° oven 5 min. Turn and continue baking for an additional 2 min.; remove from oven and set aside. Rub tenderloin with seasoning; arrange on a broiler pan. Broil, uncovered, until rare in the center (8-12 min.), turning once. Let stand, covered, 10 min. before slicing 1/4" thick. In a small bowl, combine mayonnaise, capers and garlic. Arrange a slice of beef on each crostini; top with aioli.