Beef Tenderloin on Toast Beef Tenderloin Crostini With Horseradish Sauce

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My starting time "big girl" job was working in marketing for a wealth management firm. One of my core responsibilities was organizing quarterly client appreciation events, most of which involved a wine tasting. Nosotros ever hired the same caterer, and every single issue, I looked frontwards to these beef tenderloin crostinis. They're so good, y'all. I finally got the courage to really inquire for the recipe and immediately recreated these shockingly easy beef appetizers for a holiday cocktail party of my own. As expected, they were a huge hit, and now that we live in Missouri (and beef is aplenty), I make them every chance I get. If you're looking for easy holiday appetizers for a crowd, go along reading for the step-by-step recipe, including a printable/shareable recipe card!

Beefiness Tenderloin Crostini Recipe

As much as I beloved throwing together a gorgeous cheese board or crudités platter, guests always appreciate something a bit more substantial when no formal repast is existence served. I learned this the hard way at our wine tastings. That'southward why I'yard e'er on the lookout for like shooting fish in a barrel beefiness appetizers that double as holiday finger foods. They have to be easy to swallow, somewhat filling, and, of course, they have to pair nicely with wine. This beefiness tenderloin crostini recipe checks off all the right boxes!

Here's everything yous'll need to make effectually 50 beef tenderloin crostinis:

• 1 pound beef tenderloin, trimmed and tied (also known as filet mignon, trimmed and tied– just ask your butcher, and he'll become you the right cut of meat)
• olive oil
• one baguette, cut into ane/4-1/two-inch slices
• 1/ii cup sour cream
• 2 tablespoons horseradish
• 1-ii tablespoons chives, minced
• salt and pepper
• microgreens for garnish

If you lot've never cooked filet mignon earlier, don't worry– at that place's a very small margin of error when you utilise The Food Network'due south foolproof approach. Start by preheating the oven to 500 degrees F. Place the beef tenderloin on a baking sheet, drizzle with 3-4 tablespoons of olive oil and flavor liberally with salt and pepper, making certain to rub oil and seasoning evenly over the meat. Roast the tenderloin for 20 minutes or until an internal thermometer reads 125 degrees. To make the beef tenderloin easiest to slice, the meat should be cooked rare to medium rare. Remove from the oven and tent with aluminum foil. Let the beefiness tenderloin balance for at to the lowest degree 20 minutes.

Next, to make the crostinis, turn down the oven to 400 degrees. Thinly slice your baguette into 1/2-one/4-inch slices, yielding around l crostinis (give or take). Organize the baguette slices in a single layer on a baking sheet. Note: Depending on how thinly you slice, you may need to two blistering sheets. Drizzle with the olive oil. Broil for nigh five minutes until gold brown. For extra crunchy crostinis, reduce heat to 350 degrees and bake, rotating baking sheets halfway through, for xv-twenty minutes until gilt brown.

While the meat and crostinis are cooling, make the horseradish sauce. Combine the sour foam, horseradish, and minced chives in a medium bowl and stir until combined. Season with common salt and pepper. If the horseradish sauce is too runny, add in 1-ii tablespoons of breadcrumbs. If the horseradish sauce is too potent, add together in 1-2 tablespoons of applesauce.

Finally, transfer the beef tenderloin to a cut board and thinly piece. Note: The trick for how to piece beef tenderloin is to employ your sharpest slicing pocketknife. If the meat is cooked rare to medium rare, the bract volition cut through similar butter.

Then, spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beefiness tenderloin and topped with another dime-sized dollop of horseradish sauce. Add together some microgreens on top for garnish– and bon appetit!

I'g non exaggerating when I say these are guaranteed to exist a hit. From feel– and depending on the size of your party, exist prepared to make a second round. Fortunately, you'll probably have some beef tenderloin left over, and trust me, you lot volition non desire information technology to go to waste. I recommend picking up an extra baguette simply in example.

Besides, if a 1-pound cut of beef tenderloin is out of your price range (and no shame if information technology is– it's a pricey slice of meat!), you tin can also apply London Broil or flank steak trimmed of excess fatty.

Impress

Easy Beef Tenderloin Crostinis

These easy beef tenderloin crostinis are the perfect holiday party appetizer for a crowd! Made with mouth-watering beef tenderloin, homemade crostinis, and a tangy horseradish sauce, they're guaranteed to exist a hit. Besides, if beefiness tenderloin isn't in your party budget, you can besides utilise London Broil or flank steak trimmed of excess fat.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hr 5 mins
• Yield: 50 crostinis ix

• 1 pound beef tenderloin, trimmed and tied
• Olive oil
• one baguette, cut into 50 i/4-one/2-inch slices
• 1/ii cup sour cream
• 2 tablespoons horseradish
• 1–2 tablespoons chives, minced
• Salt and pepper
• Microgreens for garnish

Melt the Beef Tenderloin

Preheat the oven to 500 degrees F. Place the beef tenderloin on a baking sail, drizzle with three-iv tablespoons of olive oil, and season liberally with salt and pepper, making sure to rub oil and seasoning evenly over the meat.

Roast the tenderloin for 20 minutes or until an internal thermometer reads 125 degrees F. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest for at least xx minutes.

Make the Crostinis

Decline the oven to 400 degrees F. Thinly piece your baguette into ane/2-i/4-inch slices, yielding around 50 crostinis. Organize the baguette slices in a single layer on a baking sheet (you may need more than one) and drizzle with the olive oil.

Bake for nigh five minutes until golden brown.

Make the Horseradish Sauce

While the meat and crostinis are cooling, make the horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper.

Assemble the Beef Tenderloin Crostinis

Transfer the beef tenderloin to a cutting lath and thinly slice. Spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin. Summit information technology off with another dime-sized dollop of horseradish sauce and add together some microgreens on top for garnish. Serve warm and relish!

Notes

To make the beef tenderloin easiest to piece, apply your sharpest slicing pocketknife. Also, if the meat is cooked rare to medium-rare, the blade volition cutting through similar butter.

For extra crunchy crostinis, reduce oestrus to 350 degrees F and bake, rotating baking sheet(s) halfway through, for xv-twenty minutes until gilt brown.

If the horseradish sauce is also runny, add in 1-2 tablespoons of breadcrumbs. If the horseradish sauce is as well strong, add in 1-2 tablespoons of absurdity.

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Thanks for reading, y'all! Please let me know if you accept whatever questions nigh the recipe and/or my favorite wine pairings! I'm happy to help!

This post is sponsored by the Missouri Beef Industry Council. Every bit always, all opinions are my own. Photography past Catherine Rhodes. Wearing apparel past Lauren James.

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Source: https://thediaryofadebutante.com/easy-beef-tenderloin-crostinis-recipe/

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