Grilled Beef Tenderloin Crostini With Pimiento and

For each appetizer:
1 (1/4-inch) thick sliced French baguette
Olive oil
1 teaspoon Pimiento and Chipotle Pesto (recipe follows)
1 ounce Thinly Sliced Omaha Steaks Grilled Beef Tenderloin
1/2 teaspoon whipped cream cheese
2 to 3 diced pimientos to garnish
1/4 teaspoon fresh chopped chives to garnish

Lightly brush slice of bread with olive oil. Place on baking sheet under broiler until lightly toasted. Spread slice with Pimiento and Chipotle Pesto. Place grilled beef tenderloin on top. Put dollop of whipped cream cheese on steak or pipe on from a pastry bag. Garnish with diced pimientos and chopped chives.

Makes 1 serving.

Source: Omaha Steaks®/Dromedary Pimientos/Tabasco® Chipotle Pepper Sauce
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Pimiento and Chipotle Pesto

2 (4-ounce) jars diced pimientos, drained
1/4 cup garlic cloves, peeled
1/2 cup pine nuts, toasted
1 teaspoon kosher salt
1 tablespoon Tabasco Chipotle Pepper Sauce
1/2 teaspoon paprika
1 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 cup olive oil

Combine all ingredients except olive oil in food processor or blender and puree until smooth. Add oil slowly in thin stream with food processor running until pesto is well combined. Refrigerate until ready to use.

Makes about 2 cups.