British Tenderloin & Pumpernickel Crostini Recipe

British Tenderloin & Pumpernickel Crostini Recipe
British Tenderloin & Pumpernickel Crostini Recipe photo by Taste of Home
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British Tenderloin & Pumpernickel Crostini Recipe

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I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! —Sharon Tipton, Winter Garden, Florida
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 1 tablespoon olive oil
  • 1 beef tenderloin roast (2 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup (8 ounces) sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 1/4 teaspoon paprika
  • 18 slices pumpernickel bread, halved
  • 3 tablespoons butter, melted
  • 1 bunch watercress

Directions

Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing thinly.
In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once.
Spread with sauce; top with beef. Garnish with watercress sprigs. Yield: 3 dozen.
Originally published as British Tenderloin & Pumpernickel Crostini in Taste of Home December/January 2012, p29

Nutritional Facts

1 appetizer: 95 calories, 4g fat (2g saturated fat), 18mg cholesterol, 168mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 7g protein.

  • 1 tablespoon olive oil
  • 1 beef tenderloin roast (2 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper
  • 1 cup (8 ounces) sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 1/4 teaspoon paprika
  • 18 slices pumpernickel bread, halved
  • 3 tablespoons butter, melted
  • 1 bunch watercress
  1. Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan.
  2. Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing thinly.
  3. In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
  4. Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once.
  5. Spread with sauce; top with beef. Garnish with watercress sprigs. Yield: 3 dozen.
Originally published as British Tenderloin & Pumpernickel Crostini in Taste of Home December/January 2012, p29

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