Elevate your appetizer game with these elegant Beef Tenderloin Crostini, featuring juicy seared beef tenderloin slices atop golden toasted baguette, finished with a tangy horseradish cream. Perfect for cocktail parties, holiday spreads, or upscale gatherings.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 25 minsTotal Time 25 minsMakes 24 crostini
For the Crostini
1 baguette, sliced into ½-inch rounds (about 24 slices)
3 tbsp olive oil
1 clove garlic, halved
For the Beef
1 lb beef tenderloin (or filet mignon tail), trimmed
1 tbsp olive oil
Kosher salt & freshly ground black pepper
1 tsp fresh rosemary or thyme (optional)
For the Horseradish Cream
½ cup sour cream or crème fraîche
1 ½ tbsp prepared horseradish (adjust to taste)
1 tsp Dijon mustard
1 tsp lemon juice
Salt & pepper to taste
Garnish
Microgreens, chives, or arugula
Flaky sea salt (optional)
Prepare Crostini
1
Preheat oven to 400°F (200°C).
Arrange baguette slices on a baking sheet. Brush lightly with olive oil on both sides.
Toast for 8–10 minutes, flipping halfway, until golden brown.
While warm, rub one side lightly with the cut garlic for a subtle flavor boost. Set aside to cool.
Cook the Beef
2
Let beef tenderloin come to room temperature (about 20 minutes).
Season generously with salt, pepper, and herbs if using.
Heat a cast iron skillet or heavy pan over high heat. Add oil.
Sear the tenderloin for ~2–3 minutes per side, including the ends, until nicely browned.
Transfer to a 400°F oven and roast for ~8–12 minutes (or until internal temp is 125°F for medium-rare).
Rest beef for at least 10 minutes, then slice very thinly.
Make Horseradish Cream
3
In a small bowl, combine sour cream, horseradish, Dijon mustard, and lemon juice.
Mix well and season to taste. Chill until ready to use.
Assemble
4
Spoon a dollop of horseradish cream onto each crostini.
Top with a thin slice of beef tenderloin.
Garnish with microgreens or chives. Add flaky salt for an extra finish, if desired.
Pairing Suggestions
5
Wine:
Red: Pinot Noir, Cabernet Franc, or Merlot
White (for contrast): Oaked Chardonnay or a bold Viognier
Cocktail:
Cheese Board Add-On:
Tips & Notes
6
Don’t overcook the tenderloin — It should be just pink in the center. Use a thermometer for precision.
Chill ahead — You can cook the beef a few hours ahead and slice it just before serving.
Alternative base: Use mini potato rösti or polenta squares for a gluten-free twist.
Extra heat? Add a touch of wasabi or chili oil to the cream for a modern kick.
Ingredients Makes 24 crostini
For the Crostini
1 baguette, sliced into ½-inch rounds (about 24 slices)
3 tbsp olive oil
1 clove garlic, halved
For the Beef
1 lb beef tenderloin (or filet mignon tail), trimmed
1 tbsp olive oil
Kosher salt & freshly ground black pepper
1 tsp fresh rosemary or thyme (optional)
For the Horseradish Cream
½ cup sour cream or crème fraîche
1 ½ tbsp prepared horseradish (adjust to taste)
1 tsp Dijon mustard
1 tsp lemon juice
Salt & pepper to taste
Garnish
Microgreens, chives, or arugula
Flaky sea salt (optional)
Directions Prepare Crostini
1
Preheat oven to 400°F (200°C).
Arrange baguette slices on a baking sheet. Brush lightly with olive oil on both sides.
Toast for 8–10 minutes, flipping halfway, until golden brown.
While warm, rub one side lightly with the cut garlic for a subtle flavor boost. Set aside to cool.
Cook the Beef
2
Let beef tenderloin come to room temperature (about 20 minutes).
Season generously with salt, pepper, and herbs if using.
Heat a cast iron skillet or heavy pan over high heat. Add oil.
Sear the tenderloin for ~2–3 minutes per side, including the ends, until nicely browned.
Transfer to a 400°F oven and roast for ~8–12 minutes (or until internal temp is 125°F for medium-rare).
Rest beef for at least 10 minutes, then slice very thinly.
Make Horseradish Cream
3
In a small bowl, combine sour cream, horseradish, Dijon mustard, and lemon juice.
Mix well and season to taste. Chill until ready to use.
Assemble
4
Spoon a dollop of horseradish cream onto each crostini.
Top with a thin slice of beef tenderloin.
Garnish with microgreens or chives. Add flaky salt for an extra finish, if desired.
Pairing Suggestions
5
Wine:
Red: Pinot Noir, Cabernet Franc, or Merlot
White (for contrast): Oaked Chardonnay or a bold Viognier
Cocktail:
Cheese Board Add-On:
Tips & Notes
6
Don’t overcook the tenderloin — It should be just pink in the center. Use a thermometer for precision.
Chill ahead — You can cook the beef a few hours ahead and slice it just before serving.
Alternative base: Use mini potato rösti or polenta squares for a gluten-free twist.
Extra heat? Add a touch of wasabi or chili oil to the cream for a modern kick.
Beef Tenderloin Crostini with Horseradish Cream
