Beef Tenderloin with Horseradish Cream Crostini
Prep time: 1:00 Overall time: 1:00
25 servings scale / convert
2 beef yenderloin medallions
1 clove garlic (For toast)
1 bulb roasted garlic
1-1/2 cups heavy cream
1/4 cup horseradish drained (medium heat)
1 tsp. cornstarch (optional)
Preheat oven to 375.
Slice baguette into 1/2" slices and arrange on baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven for 10-15 minutes or till bread is toasted. Once bread is toasted rub garlic clove over each piece.
Meanwhile, heat a skillet on high heat with a little olive oil. Generously season beef. Sear beef on all sides about 2-3 minutes per, let rest 10 minutes. Slice beef into 1/8" slices, the inside should be rare.
For the sauce reduce cream to about 3/4 cup then transfer to a bowl. In a separate bowl mix together roasted garlic and horseradish. Season with salt and pepper then add the cream. Place in fridge and chill for 20 minutes.
For the crostini place a slice of beef on a piece of toast then dollop horseradish cream on top of beef. Then serve.
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