Beef Tenderloin Crostini with Velvety Horseradish Sauce

Slices of tender, medium-rare beef tenderloin placed on toasted crostini topped with fresh arugula and dollops of creamy horseradish sauce, served on a white plate.

Impress your guests with this elegant and flavorful appetizer – Beef Tenderloin Crostini with Velvety Horseradish Sauce. This dish strikes the perfect balance between sophistication and simplicity, making it a go-to for holiday gatherings, special occasions, or even an upscale dinner party. The combination of perfectly seared beef tenderloin atop crisp crostini with a rich, creamy horseradish sauce will have everyone reaching for seconds.

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Serving Size: 4
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Ingredients

  • 1 pound beef tenderloin
  • 1 tablespoon olive oil
  • sea or Kosher salt and freshly ground pepper
  • Crostini:
    • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Generously spoon sauce on each toast. Layer a slice of beef on each bread and serve.

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