- 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 145°; 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.
Reviews forPepper-Crusted Tenderloin Crostini
"So good to eat."
"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!"
"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."