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Beef Tenderloin Toasts with Horseradish Cream
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Recipe Filed Under
Steak, Appetizer, Entertaining, Cocktail Party

Provided By:
Melissa Roberts

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    • Nothing evokes elegance quite like beef tenderloin. Deliciously tender and a breeze to roast, it pairs well with assertive flavors. Here, rosy slices are presented on buttery toasts with horseradish cream and peppery greens. Standing ovation, please.

    Ingredients

    Serves:

      • For Toasts:
      • 12 very thin slices firm white sandwich bread
      • 2 1/2 tablespoons unsalted butter, melted
      • 1 tablespoon extra virgin olive oil
      • 1/4 teaspoon salt
      • For Tenderloin:
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper
      • 1 pound center-cut beef tenderloin, tied
      • 1 tablespoon olive oil
      • For Horseradish Cream:
      • 1/2 cup chilled heavy cream
      • 1 tablespoon bottled white horseradish (not drained
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • Peppery baby greens such as mizuna or arugula, for garnish

    Directions

    Special equipment: an instant read thermometer

    Make Toasts: Preheat oven to 400 F. with rack in the middle.

    Trim crusts from bread and halve each slice (diagonally or vertically). combine melted butter with olive oil and 1/4 teaspoon salt. Brush both sides of bread with mixture and arrange in a single layer on a baking sheet. Toast in oven until golden, 10 to 12 minutes.

    Roast Tenderloin: Pat beef dry and rub all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat oil in a small heavy (ovenproof) skillet over medium high heat until oil shimmers. Brown meat all over, 5 minutes total. Transfer skillet to oven and roast until a thermometer inserted into the center registers 130 F for medium rare, 20 to 25 minutes. Transfer meat to a cutting board to rest 10 minutes before removing string and cutting into this slices.

    Make Horseradish Cream: While beef roasts, combine cream with horseradish and 1/4 teaspoon each salt and pepper in a bowl, then beat until soft peaks form.

    Dollop a bit of the cream on toasts, then drape slices of beef over, and top with some greens (or leave elements separate for guests to assemble.)

    Make ahead: Toasts can be made 1 day ahead and kept in an airtight container at room temperature. Horseradish cream can be made up to 2 hours ahead and kept chilled. Tenderloin can be roasted up to 1 hour ahead and keep at room temperature. slice just before serving.

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    1 Comment

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    goldstev

    being kosher I used a creamy horseradish (like gold's squeeze)instead of the cream--tasted fantastic and even easier

    February 23 2011 at 7:42 AM Report abuse rate up rate down Reply

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