Beef Tenderloin Crostini

Makes about 50 Hors D’ Oeuvres

For Crostinis

  • 2 each, French bread loaves - 9 oz. each
  • 1 cup, melted butter or your favorite oil
  • salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit. 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 crostinis with about 1 tsp. 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

  • 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 fillet with a paper towel and season both sides with salt and black pepper. Add vegetable oil to pan, add beef, and let brown very well for about at least 2 minutes on every side.

Remove meat from pan, and place on sheet pan. Place sheet pan in 400-degree oven. Using an instant read thermometer, check for your desired doneness -- 115-120 degrees F for rare, 125 degrees F for medium rare, 130 degrees F for medium, 135 degrees F for medium well, and 140 degrees F for  well done.

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 thinly. Use to top crostinis.

For Horseradish Cream Cheese

  • 1lb. cream cheese, softened very well
  • ¼ cup sour cream
  • 4 tbsp. Horseradish, fresh grated or prepared in vinegar
  • 1 tbsp. Dijon mustard
  • salt and black pepper to taste

Combine all ingredients in a bowl and mix very well to combine. Use to top crostinis.

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