This delicious recipe for Peppercorn Steak Crostini with Blackberry Sauce pairs perfectly with Talmage Cellars “Season’s Greetings” Cabernet Sauvignon.


12 (2 crostinis)


  • 2 Teaspoon(s) McCormick Gourmet™ Organic Peppercorn Melange
  • 1 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt
  • 1 Beef tenderloin steak, about 6 ounces and 1-inch thick
  • 1 Tablespoon(s) Olive oil
  • 1 Loaf French bread, cut diagonally into 24 thin slices
  • 1/2 Cup(s) Dry red wine
  • 2 Tablespoon(s) Seedless blackberry jam
  • 2 Tablespoon(s) Balsamic vinegar
  • 24 Small slices Gruyere cheese


1. Rub crushed peppercorns and sea salt on both sides of steak. Heat oil in medium skillet on medium-high heat. Add steak; cook 8 to 10 minutes or until desired doneness, turning once. Remove from skillet; set aside to cool slightly

2. Stir wine into skillet, scraping brown bits from bottom of skillet. Stir in jam and vinegar with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes or until liquid is reduced by half

3. Meanwhile, preheat oven to 350°F. Brush bread slices on both sides with oil. Place in single layer on baking pan. Bake 5 minutes or until golden brown

4. Cut steak into 24 slices. Top each slice of bread with a slice each of cheese and steak. Drizzle with sauce. Serve warm or at room temperature

*Recipe and Photo Courtesy of McCormick & Company, Inc.