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Beef Tenderloin Crostini with Horseradish Cream

An elegant appetizer featuring seared beef tenderloin on crisp toast topped with a tangy horseradish cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 crostini
Course: Appetizer, Starter
Cuisine: American
Calories: 76
Ingredients Method Notes

Ingredients
  

For the beef
  • 2 filets beef tenderloin filets, 8 oz each
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/4 tsp garlic powder
  • 1 Tbsp olive oil, for searing
For the crostini
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
For the horseradish cream
  • 1 Tbsp fresh horseradish or prepared horseradish
  • 1/4 cup sour cream can use plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the garnish
  • 1/4 cup pomegranate arils
  • fresh parsley, chopped
  • fresh chives, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Slice the baguette on the diagonal into about 1/4-inch slices, making roughly 20 pieces.
  3. Arrange them on a baking sheet, brush both sides with extra virgin olive oil, and sprinkle lightly with salt.
Baking and Searing
  1. Bake the bread for about 5 minutes, until the slices are lightly golden.
  2. Pat the filets dry with paper towels. Season all sides with salt, coarse black pepper, and garlic powder.
  3. Meanwhile, heat a cast iron pan over medium-high heat until very hot, then add the olive oil.
  4. Sear the filets for 4 to 5 minutes per side, checking the center with a meat thermometer.
Mixing and Assembly
  1. Move the seared beef to a clean plate and let it rest before slicing.
  2. In a small bowl, whisk the fresh horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth and creamy.
  3. Slice the rested beef thinly and spread a layer of horseradish cream on each cooled toast, then top each one with a slice of beef.
Garnishing
  1. Add a small dollop of horseradish cream to each crostini.
  2. Finish with a few pomegranate arils and a sprinkle of chopped parsley and chives. Arrange the crostini on a platter and serve soon after assembling.

Notes

Tips: Pat beef dry before cooking for better browning. Let beef rest before slicing for neater pieces.