Beef Tenderloin with Horseradish Cream Crostini
|
Time
prep 1:00
total 1:00
Ingredients
| 2 | beef yenderloin medallions | | 1 | baguette | | Olive oil | | 1 clove | garlic (For toast) | | 1 | bulb roasted garlic | | 1-1/2 cup | heavy cream | | 1/4 cup | horseradish drained (medium heat) | | 1 tsp. | cornstarch (optional) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
crostini