Beef Tenderloin Crostini with Horseradish Cream

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Tis the season to elevate your typical appetizers to a delicious recipe that will wow all your holiday guests! These Beef Tenderloin Crostinis with a decadent Horseradish Cream are simple to make yet fancy enough for all for your Christmas menu!

Christmas Beef Steak Crostini Appetizer

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Did you know that Beef Tenderloin Roast is the most tender beef available? It’s absolutely perfect for the holidays because it cooks quickly and is easy to carve. I love to serve it in so many ways for the holidays, especially as a show-stopping appetizer!

Beef Tenderloin Crostini with Horseradish Cream

Serve up your carved Beef Tenderloin atop crostini brushed with horseradish cream for the ultimate Christmas party appetizer! It’s melt-in-your-mouth delicious!


  • ELEGANT – During the holidays, it’s the perfect time to “up the ante” on your appetizer list! These steak crostini are a decadent crowd-pleaser.
  • SIMPLE TO MAKE – Insanely easy to make, these crostini come together in minutes, and I have make-ahead tips down below!
  • PARTY SIZE – These tender Beef Tenderloin crostini are the perfect handheld size for passing at Christmas parties.
Beef Tenderloin Crostini Appetizer

What You’ll Need:

BEEF TENDERLOIN: The star of the show! It’s melt-in-your-mouth tender and a very lean cut of beef. I suggest aiming for 2 to 3 Beef Tenderloin Filets (around 6 to 8 ounces each). You’ll need SALT, BLACK PEPPER, and GARLIC POWDER to season the beef.

*A note on beef cuts. You can alternatively select a Ribeye Steak, Flank Steak, or Hanger Steak if you prefer. This recipe really highlights the true flavor of the beef, so I love to use Beef Tenderloin or Ribeye Steak.

BAGUETTE, EVOO + SALT: Any baguette will do the trick, just select your favorite and slice it on the diagonal and brush with EVOO and salt to make your crostini base.

HORSERADISH: The flavor of the horseradish pairs perfectly with the beef. To make the horseradish cream, you’ll also add SOUR CREAM, DIJON MUSTARD, WORCESTERSHIRE SAUCE, SALT and BLACK PEPPER.

POMEGRANATE ARILS + PARSLEY + CHIVES: Add a holiday touch by making holly berries out of pomegranate arils and a sprig of parsley! Sprinkle on diced chives for added garnish.

How to Make Beef Tenderloin Crostini

The first step is to make your crostini!

Make Crostini with Baguette

Slice up a baguette thinly, on the diagonal. I use about a half of a baguette for this recipe, but feel free to double (they go fast!).

Brush your baguette slices with olive oil and sprinkle with salt.

Crostini for Appetizers

Bake at 350° for 5 minutes and you’ll have perfectly toasted crostini ready for the toppings!

Now let’s prepare the star of the show, the Beef Tenderloin!

Season with salt, black pepper and a little garlic powder. Then add them to a hot cast iron pan prepped with olive oil. You can roast these in the oven, I just find it easier to keep an eye on them in the cast iron while prepping my horseradish cream!

Sear on all sides and cook to your desired doneness by checking with a meat thermometer. Remove beef from pan and slice each filet thinly into strips.

Beef Tenderloin Crostini

Look how delicious that beef looks! Mouth-watering! Now, let’s make those crostini!

Whip up your horseradish cream. It’s super simple to make (full recipe in the recipe card below).

horseradish cream for steak crostini

Next, spread it on top of your crostini!

Horseradish Cream on Crostini Toasts

Layer on one strip of Beef Tenderloin on top and add a little dollop of extra horseradish cream. Add on a few pomegranate arils and a small piece of parsley or cilantro for the perfect festive touch!

There you have it! These Beef Tenderloin crostini are such an easy, elegant appetizer that guests will absolutely rave over!

Make-Ahead Tips

  • To save time during the rush of the holidays, bake your crostini in advance and store in an airtight container for up to 4 days.
  • Next, whisk together your horseradish cream up to a day in advance and store, covered, in the refrigerator.
  • You can also prep the small garnishes of herbs (like the mini sprigs of parsley).
  • I recommend enjoying the beef right after cooking but the steps above will make assembling these crostini go a lot faster!

Have extra Beef Tenderloin? You must make my Beef Wellington Bites! They’re another delicious beef appetizer that’s perfect for the holidays!

Beef Tenderloin Crostini

For more tips on serving Beef Tenderloin as the entree at your holiday dinner, check out my Rosemary and Peppercorn Beef Tenderloin Roast as well as tips for serving a Beef Tenderloin roast! Tis the season for Beef!

Beef Tenderloin Crostini

Beef Tenderloin Crostini with Horseradish Cream

Tender Beef Tenderloin on a delicious crostini with horseradish cream makes the perfect, elegant appetizer for Holiday parties!
SERVINGS 20 crostini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 2 8-ounce Beef Tenderloin filets
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/4 tsp garlic powder

Crostini

  • 1/2 baguette loaf
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp salt

Horseradish Cream

  • 1 tbsp fresh horseradish
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Garnish:

  • 1/4 cup pomegranate arils
  • freshly chopped parsley
  • freshly chopped chives

Instructions
 

  • Preheat oven to 350° degrees F.
  • Slice baguette into 1/4″ slices and arrange the baguette slices on a baking sheet. It should make about 20 slices. Lightly brush both sides with olive oil and sprinkle with salt.
  • Bake until lightly golden, approximately 5 minutes.
  • To prepare beef, pat filet dry and season generously with salt, black pepper, and garlic powder. Heat a cast iron until very hot (medium-high heat) and add a tablespoon of olive oil to the pan.
  • Add your Beef Tenderloin and sear for 4 to 5 minutes on each side. Cook to your desired doneness by checking with a meat thermometer.
  • Prepare horseradish cream by whisking together horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt and pepper until creamy and smooth.
  • Using a sharp knife, thinly slice beef tenderloin. Spread horseradish cream on top of each baguette slice and top with a slice of beef. 
  • Garnish with a small dollop of horseradish cream, a trio of pomegranate arils and fresh herbs like parsley and chives.

Nutrition

Calories: 76kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 254mgPotassium: 61mgFiber: 0.2gSugar: 1gVitamin A: 18IUVitamin C: 0.2mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!


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