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Pepper-Crusted Tenderloin Crostini

 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.
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.