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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
  • Total Time
    Prep: 45 min. Bake: 20 min. + standing
  • Makes
    2-1/2 dozen


  • 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


  • 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts
1 each: 112 calories, 6g fat (3g saturated fat), 20mg cholesterol, 146mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 6g protein.
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Average Rating:
  • tcarver
    Jan 4, 2012

    So good to eat.

  • mmn1977
    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
    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
    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.