What’s better than melt-in-your-mouth beef tenderloin with caramelized onions and a little spicy horseradish? All these delicious flavors in miniature, of course. This tasty and relatively simple hors d’oeuvre is a client favorite and while tenderloin is pricey, you don’t need much. If your grocer doesn’t carry smaller tenderloin pieces and you don’t want to buy a whole one, simply buy a couple of filet mignon steaks.
The horseradish-dijon-mayo is simply a mix of prepared horseradish sauce, Dijon mustard and mayonnaise. Experiment with the amounts of each to find the flavor that best suits your taste or throw in other herbs, spices or other ingredients (crumbled blue cheese comes to mind) to create your own mix.
These are best served slightly warm, but are also great at room temperature.
Beef Tenderloin Crostini with Horseradish-Dijon Mayo
1 baguette, cut into ¼-inch slices
2 tablespoons olive oil, divided
1 10-12 ounce piece beef tenderloin
2 tablespoons horseradish sauce
1 tablespoon Dijon mustard
¼ cup mayonnaise
1 tablespoon butter
1 medium onion, chopped
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Chopped fresh rosemary
Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Use a pastry brush to lightly coat each slice with 1 tablespoon of olive oil. Sprinkle each slice with salt and pepper and bake until crisp and lightly browned, about 5-7 minutes. Remove from oven and set aside to cool.
Heat remaining olive oil in a medium sauté pan over medium high heat. Generously season tenderloin with salt and pepper and add to hot pan, searing until tenderloin until desired doneness (about 4 minutes per side for rare). Remove meat from pan and set aside to rest.
Lower heat to medium and add butter to pan. Once melted, add onions and cook, stirring occasionally, until onions are soft and start to brown about 4 minutes. Add vinegar, stirring constantly until liquid is almost evaporated.
In a medium bowl, combine horseradish sauce, Dijon and mayonnaise. Set aside.
To assemble, slice tenderloin into 1/8-inch strips. Spread 1 teaspoon horseradish-dijon mayo on each baguette slice. Top with one slice of tenderloin and a dollop of caramelized onion mixture. Sprinkle with chopped rosemary and serve.
Makes about 24 crostini.