Beef Tenderloin Crostini

Total Time:
1 hr
15 min
20 min
25 min

20 crostini

  • Beef Tenderloin:
  • 2 pounds beef tenderloin, trimmed and tied
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Crostini:
  • 2 baguettes, cut into twenty 1/2-inch-thick slices total
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Horseradish Sauce:
  • 1 cup sour cream
  • 1/4 cup applesauce
  • 2 tablespoons horseradish
  • 2 tablespoons mayonnaise
  • 2 tablespoons breadcrumbs
  • 2 tablespoon minced chives
  • Kosher salt and freshly ground black pepper
  • Watercress leaves, for garnish
Watch how to make this recipe.
  • For the beef tenderloin: Preheat the oven to 500 degrees F.

  • Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.

  • Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.

  • For the crostini: Turn down the oven temperature to 400 degrees F.

  • Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

  • For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.

  • To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

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