Pepper-Crusted Tenderloin Crostini Recipe
Pepper-Crusted Tenderloin Crostini Recipe photo by Taste of Home
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Pepper-Crusted Tenderloin Crostini Recipe

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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. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 45 min. Bake: 20 min. + standing
MAKES:30 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min. + standing
MAKES: 30 servings


  • 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

Nutritional Facts

1 each: 112 calories, 6g fat (3g saturated fat), 20mg cholesterol, 146mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 6g protein.


  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.
Originally published as Pepper-Crusted Tenderloin Crostini in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p9

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tcarver User ID: 5663692 209853
Reviewed Jan. 4, 2012

"So good to eat."

mmn1977 User ID: 6320722 173317
Reviewed Dec. 23, 2011

"Awesome! I decided to make it on what you call a raclette grill from Switzerland instead of the oven! Scrumptious! If you can find raclette cheese, put that on top of this and melt it! Excellent!"

jwinty User ID: 1126606 161565
Reviewed Dec. 19, 2011

"Made this for my family's Christmas and it was a huge hit. I agree with the previous reviewer, the only downside is the cost of the meat although it was deliciously tender and complimented the dish well. The only thing I changed was adding a little bit more garlic to the rub on the beef."

mrumpz User ID: 5531525 174505
Reviewed Feb. 7, 2011

"This is the first time I've made caramelized onions and they, along with the tenderloin turned out fabulous! I made this last night for a superbowl party and all of it was gobbled up in just minutes. I made the onions up ahead of time and just warmed them up in the microwave when needed. The only negative is that filet is pricey, but I thought it was worth it."

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