| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 20 crostini |
Ingredients
- 2 pounds beef tenderloin, trimmed and tied
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 baguettes, cut into twenty 1/2-inch-thick slices total
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 cup sour cream
- 1/4 cup applesauce
- 2 tablespoons horseradish
- 2 tablespoons mayonnaise
- 2 tablespoons breadcrumbs
- 2 tablespoon minced chives
- Kosher salt and freshly ground black pepper
- Watercress leaves, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 262 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 45 mg |
| Sodium | 229 mg |
Reviews
I used deli rare roast beef; it saved time, money, and it was loved by everyone!
Fabulous. My guests are still raving about these wonderful appetizers.
I made this appetizer for a neighborhood party and it was a big hit. I started with 2.5 pound of tenderloin so I had some leftover for sandwiches the next day.
I did tweak the the sauce to make it more flavorful. I just added more horseradish, more Mayo and more salt and pepper.
I will be added this recipe to my frequent list.
I did tweak the the sauce to make it more flavorful. I just added more horseradish, more Mayo and more salt and pepper.
I will be added this recipe to my frequent list.
Finally convinced my husband to replace this sauce for his usual favorite (mayo, horseradish, vinegar, etc..) sauce and he absolutely loved it! What’s even more amazing is that his extremely picky father (who dismisses anything new) actually asked for the recipe! Thanks Nancy!!
Amazing recipe! Our friends, family and we love it!
I have made this twice. Second time I added cayenne pepper to give the sauce a bite. Very good everyone loved it. Definitely easy and very good appetizers.
This was fabulous!! Everyone loved. bring to room temp first or it will take longer than 20 minutes. Best app ever!
This recipe was the star of our Christmas Eve Hors d’oeuvres and I didn’t change a thing. Absolutely delicious ❤️
Perfection! Everybody loved this!
Best horseradish sauce ever! The applesauce, and bread crumbs add that special flavor and consistency. Served this at cocktail party for 50 people, and those who were lucky to a grab a crostini
raved about it. Truly a recipe keeper!
Big key to the success of the Tenderloin… being liberal with the seasoning , and bringing it to room temperature before putting it in the oven.