Beef Tenderloin Crostini
Perfectly seared beef tenderloin on toasted crostini with arugula and horseradish cream. A luxurious bite.
- 1 lbbeef tenderloin(trimmed)
- 2 tbspolive oil
- 1 largebaguette(sliced 1/4 inch thick)
- 1/2 cupsour cream
- 2 tbspprepared horseradish
- 2 tbspchives(minced)
- 2 cupsarugula
- for finishingflaky sea salt
- freshly crackedblack pepper
Beef can be seared, roasted, and refrigerated up to 1 day ahead. Slice cold for easier cutting, then bring to room temperature before serving.
- 1Remove tenderloin from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
- 2Preheat oven to 400°F (200°C).
- 3Heat oil in oven-safe skillet over high heat. Sear tenderloin on all sides until browned.
- 4Transfer skillet to oven and roast until internal temp reaches 125°F for medium-rare, about 15-18 minutes.
- 5Rest meat 10 minutes before slicing thin.
- 6Toast baguette slices until golden.
- 7Mix sour cream, horseradish, and half the chives.
- 8Top each crostini with arugula, beef slice, horseradish cream, and remaining chives.
Don't skip the resting time - it allows juices to redistribute. Slice against the grain as thin as possible. The beef can be served cool or at room temperature. Use fresh horseradish if available for more punch. Watercress adds peppery freshness but arugula works too.
Beef tenderloin — the psoas major muscle of the cow — is the most tender cut of beef because the muscle does very little work. It has been prized in French and British haute cuisine since at least the 18th century, when roasting methods developed to showcase fine cuts. The combination of rare roast beef with horseradish has deep roots in English cooking: fresh grated horseradish was the standard condiment for roast beef in British households from at least the 17th century, documented in English cookbooks including Hannah Glasse's The Art of Cookery Made Plain and Easy (1747). The heat compounds in horseradish (isothiocyanates, similar to those in mustard) dissipate quickly with cooking, which is why it is always served raw with hot or room-temperature meat. In the United States, the association of beef tenderloin with special occasions and premium restaurants solidified through the 20th century steakhouse culture, where tenderloin preparations became the benchmark of fine dining. The crostini format — roast beef on toasted bread with a dressed cream — brings this classic flavor combination into the cocktail party context. This format emerged in American catering from the 1980s onward as a practical way to serve a luxurious protein without plates, making it a staple of formal entertaining.