Best Crostini With Beef Tenderloin And Horseradish Recipes

BEEF CROSTINI WITH CARAMELIZED ONIONS AND HORSERADISH AIOLI

Steps:

• Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat. Add the sliced onions and cook low and slow for 30-40 minutes until the onions have a nice caramelized color. Stir the onions every 5 minutes but refrain from touching them too often. Turn your stove down if the onions begin to get crispy or too dark.
• While the onions are caramelizing, you can begin preparing your crostini. Preheat your oven to 400 F. Slice the baguette into twenty-four 1/2 inch wide slices. Lay the slices flat on oiled cookie sheet. Brush the top of each crostini with olive oil and sprinkle with salt and pepper. Bake for 5 minutes.
• Remove the crostini's from the oven. Slice the Swiss cheese into pieces that just cover each crostini. Top each crostini with the sliced Swiss cheese & sliced beef. Put the crostini's back in the oven for another 5 minutes or until the cheese has melted.
• Top each crostini with a pinch of caramelized onions. Drizzle with the horseradish aioli. Sprinkle with julienned basil. Serve immediately

EASY BEEF TENDERLOIN CROSTINIS

Steps:

• Preheat the oven to 500F. Place the beef tenderloin on a baking sheet, drizzle with 3-4 tablespoons of olive oil, and season liberally with salt and pepper, making sure to rub oil and seasoning evenly over all sides of the tenderloin.
• Roast the tenderloin for 20 minutes or until an internal thermometer reads 125F for rare to medium-rare meat. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest while you prepare the crostinis and horseradish sauce, about 20 minutes.
• Turn down the oven to 400F. Thinly slice your baguettes into 1/2-inch slices, yielding around 50 crostinis. Organize the baguette slices in a single layer on a baking sheet (you may need more than one) and drizzle with 2 tablespoons olive oil (or more if desired). Bake for about 7-8 minutes until lightly toasted and golden brown. Note: For extra crunchy crostinis, reduce heat to 350F and bake, rotating baking sheet(s) halfway through, for 15-20 minutes until golden brown. Once they have reached your ideal texture, remove the crostinis from the oven and allow them to cool slightly.
• While the meat and crostinis are cooling, make the homemade horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper.
• Remove the tented foil from the beef tenderloin, transfer the meat to a cutting board, and thinly slice. Spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin. Top each crostini off with another dime-sized dollop of horseradish sauce and add some microgreens on top for garnish. Serve warm and enjoy!

FILET MIGNON STEAK CROSTINI WITH HORSERADISH CREAM

Steps:

• . Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
• . Spread the tomatoes in one even layer on a lined sheet tray. Toss with the rosemary sprig, olive oil, salt, and pepper. Roast in a preheated 450° oven until blistered and starting to burst, stirring once, about 25 minutes.
• . Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through. Rub each side of the crostini with the garlic clove while still warm.
• . Heat 1-inch of vegetable oil in a cast iron skillet to 350 degrees. Fry the leek strips in small batches until golden (about 10-15 seconds). Using a slotted spoon, transfer the frizzled leeks to a paper towel-lined plate and season immediately with salt.
• . Smear each crostini with the horseradish cream. Top with the thinly sliced steak, 1 or 2 roasted tomatoes, a few frizzled leeks, and chopped fresh rosemary. Enjoy!

BEEF TENDERLOIN CROSTINI

Steps:

• 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.

ROAST BEEF CROSTINI WITH HORSERADISH CREAM

Steps:

• Mix cream, sour cream, and horseradish in a bowl
• Add salt and pepper to taste
• Add a tablespoon or so of caramelized onion to the prepared crostini
• Add a slice of roast beef
• Top with a spoonful of horseradish cream
• Garnish with parsley or chives, if desired
• Add a slice of roast beef to crostini
• Top with a spoonful of horseradish cream
• Top with a few slices of pickled onion
• Garnish with parsley or chives, if desired

BEEF AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

BEEF HORSERADISH CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Brush one side of each bread slice with olive oil.
• Place bread, oiled side up, on a baking sheet and bake for 12 minutes.
• Turn slices over and bake 8 minutes more.
• Cool bread and store in an airtight container up to 3 days.
• Allow roasted beef to cool completely and slice very thin.
• This can be done a day ahead.
• In a bowl, combine horseradish sauce, mustard and thyme.
• Cover and refrigerate up to 3 days.
• When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef.
• Top with a small dollop of the horseradish mixture, and garnish with radish slices.