Keeping the holiday season festive and fancy yet easy on the host can be a challenge. Beef tenderloin crostini with velvety horseradish sauce is an elegant way to present your guests an appetizer or small bite without spending all your time in the kitchen.
Joe’s Butcher Shop in Carmel, IN gladly sliced this prize tenderloin into medallions a third of an inch thick. This is a real time saving convenience. There is no need to roast a whole tenderloin or wait for a lengthy time for it to rest. The meat will taste better being professionally sliced against the grain to bring out the juicy marbling and flavor. Choosing a quality baguette that will showcase the tenderloin from a local bakery, such as offered at Joe’s from Perk Up Cafe, is an essential component.
- 1 pound beef tenderloin
- 1 tablespoon olive oil
- sea or Kosher salt and freshly ground pepper
- 1 French baguette
- 1 tablespoon olive oil
- Velvety Horseradish Sauce:
- 2 tbs grated fresh horseradish
- 1/2 cup creme fraise
- 2 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 juice of one lemon
- Salt and pepper to taste
- Preheat oven to 400 degrees. Slice the baguette into half inch slices. Brush a light layer of olive oil on bread. Toast for five minutes or until a golden brown and good crunch has been achieved.
- Pat dry any excess moisture from the tenderloin. Use sea salt or kosher salt to sprinkle on each side along with cracked fresh black pepper. In a cast iron skillet or heavy pan, heat one table-spoon of olive oil until it becomes glossy. Place each slice of beef into the oil and cook for thirty seconds per side. The thinness of this cut allows for a fast medium rare sear at 120 degrees. Look for your steak to still be pink with the a slight crusty sear on the edges.
- To prepare the horseradish sauce combine fresh grated horseradish, creme fraise, Dijon mustard, white wine vinegar, lemon juice and salt and pepper to taste. Whisk until velvety smooth. This zesty condiment is delicious on corned beef, chicken or just about any protein you care to give a kick and will last refrigerated for up to two weeks. If you don’t wish to make your own, you can find a tasty substitute from Boar’s Head at Joe’s that could easily replace this step.
- Generously spoon sauce on each toast. Layer a slice of beef on each bread and serve.
These mouth-watering bites can be served hot or at room temperature. A convenient, quick appetizer when you are short on time but don’t want to sacrifice the essence of the holiday finery. The key, as in all great bites, is to start with the very best product and let it speak for itself. And speak this recipe does. Enjoy!
Recipe By: Emily Frye – Food On The Monon