Directions

1 baguette, sliced into 1/2-inch rounds (about 30 pieces)
4 tablespoons butter, melted
2 tablespoons olive oil
1 1/2 pounds beef tenderloin, trimmed
2 garlic cloves, minced
1 tablespoon coarsely ground black pepper
2 teaspoons kosher salt
1 cup sage whipped cream, recipe follows
30 small fresh sage leaves, for garnish

Special Equipment: Pastry Brush

Preheat the oven to 350 degrees F.

Lay the baguette slices on a baking sheet. Combine the butter and olive oil in a small
bowl, and liberally brush each slice with the butter mixture. Bake in the top half of the
oven until slightly golden, about 15 minutes.

Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet
with cooking spray and place it over high heat for 1 minute. Put the tenderloin into the
skillet and brown it on all sides, about 1 minute per side. Transfer the skillet to the
oven and roast the tenderloin until an instant-read thermometer inserted in the center
registers 120 degrees F for rare, about 15 to 20 minutes. Remove the beef to a cutting
board and rest for at least 15 minutes, or until ready to use. Immediately before serving,
slice the tenderloin thinly into about 30 pieces.

To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the
crostini. Top with a rosette of tenderloin and another dollop of whipped cream. Garnish
with a sage leaf and serve.

Sage Whipped Cream
1/2 cup heavy cream, chilled
1 teaspoon ground sage
Pinch salt
Pinch white pepper

Special Equipment: Squeeze Bottle

Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak. Add the sage,
salt and pepper and whisk until the peaks are firm. Spoon the whipped cream into the
squeeze bottle and refrigerate until ready to use.

Yield: 1 cup