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
Calories 76kcal
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: 76kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 254mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg