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Pepper-Crusted Tenderloin Crostini

Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. —Taste of Home Test Kitchen

30 ServingsPrep: 45 min. Bake: 20 min. + standing

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

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.
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.
Bake at 425° for 20-25 minutes or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°;

2 of 2

Pepper-Crusted Tenderloin Crostini (continued)

Directions (continued)

medium, 160°; well-done, 170°). Let stand for 10 minutes.
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.
Thinly slice the beef; place on toasted bread. Top with caramelized
onions. Garnish with parsley. Yield: 2-1/2 dozen.

Nutrition Facts: 1 appetizer equals 112 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 146 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.