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 with horseradish is a classic combination rooted in British and American steakhouse traditions. The crostini format emerged from 1980s catering as an elegant way to serve this luxurious pairing at cocktail parties without requiring plates or utensils.