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.
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.
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.
In a small bowl, combine sour cream, horseradish, Dijon mustard, and lemon juice.
Mix well and season to taste. Chill until ready to use.
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.
Wine:
Red: Pinot Noir, Cabernet Franc, or Merlot
White (for contrast): Oaked Chardonnay or a bold Viognier
Cocktail:
Classic Manhattan or an Old Fashioned (the smoky depth pairs beautifully)
Cheese Board Add-On:
Serve alongside blue cheese, aged cheddar, and grainy mustard.
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.
24 servings