Beef Tenderloin Crostini

By Lucy Olschan January 27, 2015

Prep Time : 30 minutes
Cook Time : 45 minutes
Yield : 12 servings
Allergens : dairy

Ingredients

Whole Beef Tenderloin - about 3-4 lbs
salt - to taste
Coarsley Cracked Peppercorns - 2 table spoons
Olive Oil - 3 table spoons
Baguette - 1, cut into 1/4 in thick slices
For Horseradish Cream
Goat Cheese - 4 oz
Ricotta - 1/3 cup
Horseradish - 1 table spoon, ground
salt and pepper - to taste

Instructions

Preheat grill to 500 degrees F.

Using kitchen string, tie the beef at 1-inch intervals along the length of the roast and season generously with salt. Drizzle with the olive oil and rub to coat evenly. Arrange the peppercorns on a large plate in a thin layer and roll the beef in the peppercorns to coat.

Place the tenderloin on the preheated grill and sear all around, about 3-4 minutes per side. Lower the grill temperature to low and roast turning occasionally, until an instant-read thermometer registers 125F for rare (about 20 minutes) or 130F for medium rare (about 25 minutes).

Transfer the tenderloin to a platter, cover with aluminum foil and let rest.

Meanwhile, pre-heat the oven temperature to 325F.

Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and bake until golden and crisp, 15 to 20 minutes. Let the crostini cool to room temperature. (You can make the crostini ahead and store them in an airtight container until ready to serve - they will stay fresh for 5 to 7 days)

To serve, slice the tenderloin crosswise into very thin slices (about 1/8 inch thick). Arrange the crostini on a serving tray, spread the horseradish cream on and top each with a slice of the tenderloin. Serve with the Caramelized Onion Relish and Red Pepper Pesto on the side, so everyone can top with a condiment of their liking.

I am sure I mentioned before that for entertaining I prefer easy recipes that can be prepared beforehand so that you can enjoy your guests instead of slaving over the stove. For larger crowd, I also like hors d’oeuvre buffet instead of sit down dinner. I like the flow when everyone can mingle and isn’t stuck in their seat. But that doesn’t mean that you will be noshing on pretzels and leaving with a grouling stomach.

Entertaining version of a nice dinner to me is a beautiful filet mignon crostini. Add some homemade condiments and I’ll call it a home run by all means. All of the toppings can be made ahead and stored in the fridge until needed. I am very fortunate that I have a very skilled grill master in my brother-in-law who always takes that task off my hands allowing me a time to concentrate on other tasks. However, if you are lacking in skilled help, you can just grill the filet ahead. The tenderloin will take a while to cook and also, will need some rest so that the juices can distribute evenly. You can cook it just before your guests arrive, cover to let rest and serve without any time away standing next to the grill.

The Red Onion Relish recipe can be found here:
Roasted Red Pepper Pesto recipe can be found here:

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