For Crostini’s:
- 2 Each French Bread Loaves- 9 oz each
- 1 Cup Extra Virgin Olive Oil or your favorite oil
- Salt and Freshly Ground Black Pepper To Taste
Preheat Oven to 400 degrees F. Slice bread into about ¼” slices, lay all 50 slices out on cookie sheet. Brush or spray olive oil on both sides, season top side with salt and pepper. Bake in oven for about 8 minutes until a light golden brown. To present, top crostini’s with about 1 teaspoon of the horseradish cream cheese, a thin slice of the roasted beef tenderloin, (recipes below) and garnish with fresh chopped parsley, and finely chopped red onions if desired.
For Roast Tenderloin or Substitute Other Beef:
- 1½ Lb. Beef Tenderloin-all fat and silver skin removed
- Salt and Black Pepper To Taste
While heating sauté pan on medium high, pat dry the beef filet with a paper towel, and season both sides with salt and black pepper. Add vegetable oil to pan, and add beef, and let brown very well for about at least 2 minutes on every side. Remove meat from pan, and place on sheetpan. Place sheetpan in 400 ° oven and using an instant read thermometer, check for your desired doneness. 115-120°f for rare, 125°f for medium rare, 130 °f for medium, 135 °f for medium well, and 140 °f for well. When desired temperature is reached, let meat rest for 15 minutes out of oven to continue cooking and to let juices settle. Chill beef in the refrigerator for an hour and slice very thinly. Use to top crostinis.
For Horseradish Cream Cheese:
- 1 Lb. Cream Cheese-softened very well
- ¼ C. Sour Cream
- 4 Tbsp. Horseradish-fresh grated or prepared and drained of the vinegar
- 1 Tbsp. Dijon Mustard
- Salt and Black Pepper To Taste
Combine all ingredients in bowl and mix very well to combine. Use to top crostinis. Makes about 50 Hors D’ Oeuvres
