Looking for a crowd-pleasing treat that combines the creamy heat of horseradish and the savory sweetness of figs, onions, and seasoned steak? Our beef tenderloin crostini pleases all the palates and is the perfect finger food for your next festive gathering!
Source: BigOven Editorial
1. Cook the beef tenderloin:
a. Preheat the oven to 425 degrees Fahrenheit.
b. Season the beef with 1 teaspoon of salt and ground black pepper to taste.
c. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Place the beef in the skillet and sear for about 2 to 3 minutes or until the bottom of the meat is browned. Flip and repeat until all sides of the tenderloin are browned.
d. Transfer the tenderloin to a rimmed baking sheet or roasting pan. Roast in the oven for 25 to 30 minutes or until a meat thermometer inserted into the middle of the roast reads 125 degrees Fahrenheite. Remove tenderloin from the oven and let rest for 20 to 30 minutes.
2. While the beef cooks, prepare the onion and fig jam:
a. Heat 1 tablespoon of olive oil and the butter in a large pot set over medium heat. Add the onion and cook for about 25 to 30 minutes or until softened, golden, and caramelized.
b. Add the figs and honey to the caramelized onions. Continue cooking until the figs are softened, about 10 minutes more. Remove from the heat.
3. Make the horseradish sauce:
a.In a small bowl, mix together the mayonnaise, horseradish, lemon juice, garlic, and ¼ teaspoon salt. Set aside.
4. Bake the crostini:
a. Keep oven temperature at 425 degrees Fahrenheit. Slice the baguette on the diagonal. You should get about 20 ½ inch thick slices from a standard baguette.
b. Arrange the slices on 1 or 2 baking sheets and drizzle with 1 tablespoon of olive oil. Flip the slices over and drizzle the other side with remaining 1 tablespoon of olive oil. Bake for 5 to 10 minutes or until crisp and golden all over.
5. Assemble the crostini:
a. Thinly slice the beef tenderloin on the diagonal.
b. Spread each crostini with a spoonful of the onion and fig spread. Top with 1 or 2 pieces of arugula, then a slice or two of beef tenderloin. Drizzle with the horseradish sauce and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 165 | ||
Calories from Fat: 72 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 174.6mg | 6 % | |
Potassium 168.9mg | 4 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 15.4g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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