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

Pepper-Crusted Tenderloin Crostini Recipe

Read Reviews
5 4 4
Publisher Photo
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
Test Kitchen Approved
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 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.


  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

Reviews for Pepper-Crusted Tenderloin Crostini

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 4, 2012

"So good to eat."

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!"

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."

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."

Loading Image