Roasted tenderloin crostini are one my favorite hearty hors d’oeuvres for the holiday season. They are easier to prepare than it appears, yet they feel & taste very special. The kick of the Dijon Horseradish sauce is the perfect compliment to the beef and the crisp, toasted bread. The cheat for this starter is to purchase already cooked & sliced tenderloin. I source my prepared beef tenderloin at Whole Foods. You can of course always roast your own tenderloin in advance though!
- 1 lb Beef Tenderloin, Medium Rare & Sliced thin
- 1 large Baguette, sliced 1/4-inch thick
- Olive Oil
- Sea Salt
- Micro Greens for garnish
- Dijon Horseradish Sauce
- 1 cup Sour Cream
- 4 tbsp Creamy Horseradish
- 2 tbsp Dijon Mustard
- 1 tbsp Ground Mustard Powder
Preheat the oven to 375 degrees. Place the sliced baguette in a single layer on a baking sheet lined with parchment or a silpat mat. Lightly brush the bread with olive oil and sprinkle with sea salt. Bake 8-12 minutes, watching to ensure they brown but don’t burn. Set aside when done and allow to cool.
In a mixing bowl, combine all the ingredients for the Dijon Horseradish sauce and mix well.
Shortly before serving, spread a small amount of sauce on each piece of crostini and then top with a slice of tenderloin. Place a small dollop of the sauce on the center of the tenderloin and then top with the micro greens.