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Roasted Beef Shoulder Tender Crostini with Wasabi Sour Cream Roasted Beef Shoulder Tender Crostini with Wasabi Sour Cream


2 pounds shoulder tender petite roasts (8 to 10 ounces each)
1 teaspoon pepper

Wasabi Sour Cream:
1 container (8 ounces) dairy sour cream
1 tablespoon prepared wasabi paste

Garlic Bread:
6 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
½ teaspoon garlic salt
1 (12-inch) baguette, cut into 24 (½-inch thick) slices


1. Heat oven to 425°F. Press pepper evenly onto beef roasts. 2. Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 20 to 25 minutes for medium rare to medium doneness. Remove roasts when instant read thermometer inserted into thickest part of roast registers 145°F for medium rare or 160°F for medium doneness. Let stand 5 minutes before carving. 3. Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown. 4. Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use. 5. Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.