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Categories:Viewed: 75 - Published at: 5 years ago
Ingredients
- 1 lb beef tenderloin
- 2 tbsp crushed black peppercorns
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- 16 thin slices baguette
- 1/3 cup sour cream
- 1 tbsp horseradish sauce
- None None Chives, chopped, to garnish
Method
- Preheat the oven to 400°F. Roll the beef in the crushed pepper to coat. Drizzle with half the olive oil and season to taste.
- Heat a large frying pan on high. Cook the beef for 2 mins each side, or until golden brown and seared all over. Transfer to a roasting pan and roast for 5 mins (beef will be very rare) or to desired doneness. Remove beef from oven, cover loosely with foil and set aside to rest for 10 mins. Wrap tightly in plastic wrap and chill for at least 30 mins.
- Reduce oven to 350°F. Combine the garlic and remaining oil in a small bowl. Brush both sides of the baguette slices with the oil mixture and arrange on a large baking sheet. Bake for 5-10 mins, turning once, until golden and crisp. Set aside to cool.
- Combine the sour cream and horseradish in a small bowl. Thinly slice the beef. Spread 1 tsp sour cream mixture on each crostini, top with a slice of beef and garnish with chives.
