Save on Pinterest

Pepper-Crusted Tenderloin Crostini

Total Time

Prep: 45 min. Bake: 20 min. + standing

Makes

2-1/2 dozen

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

Nutrition Facts

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

Recommended Video