Cooking Class Recipe: Danielle Turner's Beef Tenderloin Crostini

 

 

 

 

 

 

 

Just when you think party season is over, well, it isn't. Recreational cooking school instructor Danielle Turner's little crostini with horseradish-Dijon mayo make every carnivore happy, no matter the occasion.

Makes about 24 crostini. 

Ingredients

1 baguette, cut into ¼-inch slices

2 Tbsp olive oil, divided

1 10-12 Oz piece beef tenderloin

2 Tbsp horseradish sauce

1 Tbsp Dijon mustard

¼ C mayonnaise

1 Tbsp butter

1 medium onion, chopped

1 Tbsp balsamic vinegar

Salt and pepper, to taste

Chopped fresh rosemary

Method

Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Use a pastry brush to lightly coat each slice with 1 tablespoon of olive oil. Sprinkle each slice with salt and pepper and bake until crisp and lightly browned, about 5-7 minutes. Remove from oven and set aside to cool.

Heat remaining olive oil in a medium sauté pan over medium high heat. Generously season tenderloin with salt and pepper and add to hot pan, searing until tenderloin until desired doneness (about 4 minutes per side for rare). Remove meat from pan and set aside to rest.

Lower heat to medium and add butter to pan. Once melted, add onions and cook, stirring occasionally, until onions are soft and start to brown about 4 minutes. Add vinegar, stirring constantly until liquid is almost evaporated, about 1 minute.

In a medium bowl, combine horseradish sauce, Dijon and mayonnaise. Set aside.

To assemble, slice tenderloin into 1/8-inch strips. Spread 1 teaspoon horseradish-dijon mayo on each baguette slice. Top with one slice of tenderloin and a dollop of caramelized onion mixture. Sprinkle with chopped rosemary and serve.