Sunday, March 6, 2011

Beef Tenderloin Crostini with Horseradish Cream

The first time I made this, I was concerned that the steak wouldn't be as good served cold, but it actually holds up very well. The horseradish is a nice complement to the steak.  If you want it a bit more fancy, instead of using a spoon to dollop the cream on, you can use a pastry bag and squeeze a few decorative lines of the cream over the top of the crostini.

1 lb beef tenderloin (2-3 steaks)

Kosher salt and freshly ground black pepper, to taste
1/4 cup crème fraîche (or sour cream)
2 to 3 tsp. prepared horseradish

For crostini:
Make the crostini by slicing french bread thinly on a diagonal edge.  Drizzle olive oil over each side, and season each side with sea salt and black pepper.  Then toast in the oven at 350 for about ten minutes, just until the bread is slightly brown and crisp.

For beef:
Heat a grill to high. Season the beef with a bit of olive oil, and salt and pepper. Cook the beef for 3-4 minutes per side, for medium rare. Once done, remove from grill and tra
nsfer to a cutting board. Let rest for 5 minutes, and then slice the beef thinly.

For sauce:

Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper. Taste for flavor/heat, add more horseradish if necessary.

To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and serve.

Tips: You can cook the beef a few hours ahead and refrigerate it. Bring it to room temperature and slice just before serving.  Garnish with fresh chives, if desired.

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