beef tenderloin croutes with horseradish cream

Categories: Appetizers, Meat, Posted by Sandy Bergsten

For the beef:


1 pound beef tenderloin, trimmed (ask for a center cut if possible)

1 Tbsp melted butter

salt and pepper



Preheat oven to 450 degrees.

Place tenderloin on a heaving sheet pan. Season with salt and pepper and brush with melted butter.

Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue cooking until internal temperature reaches 125 degrees.

Remove from oven, cool to room temperature, cover and refrigerate. (Can be made earlier in the day or the day before.)

Slice into ¼” rounds the same size as the croutes. (Can be done earlier in the day, cover and refrigerate.)


For the croutes:


1 baguette, sliced diagonally into ¼” rounds

4-6 Tbsp melted butter



Preheat oven to 325 degrees. Lightly brush baguette rounds with melted butter.

Bake until just crisp about 7 minutes.

(Can be done a day ahead of time, cool and store in an airtight container.)


For the horseradish cream:


¼ cup whipped cream cheese

¼ cup mayonnaises

2 Tbsp horseradish, drained well

salt and pepper



Whisk together the whipped cream cheese, mayonnaise and horseradish.

Season with salt and pepper. Cover and refrigerate for at least four hours.

(Can be made a day in advance, cover and refrigerate.)


To assemble:

Place one slice of beef tenderloin on top of a croute. Put a dollop of horseradish cream on top. Serve immediately.


Makes approximately 18


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