Pepper-Crusted Tenderloin Crostini |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 30 |
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Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. Ingredients:
2 large onions, thinly sliced |
6 tablespoons butter, softened, divided |
2 teaspoons sugar |
1 tablespoon olive oil |
1 beef tenderloin roast (1-1/2 pounds) |
2 to 3 teaspoons coarsely ground pepper |
2 garlic cloves, minced |
3/4 teaspoon salt |
2 teaspoons prepared horseradish |
1 french bread baguette (10-1/2 ounces), cut into 30 slices |
minced fresh parsley |
Directions:
1. In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.
2. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.
3. Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
4. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
5. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Yield: 2-1/2 dozen.
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