Beef Tenderloin Crostini With Horseradish Crème
October 29, 2005
Chef Holly Peterson Mondavi
Culinary Institute of America Greystone, CA
Enjoy with Schramsberg Brut Rosé
Serves 5-6 Appetizers
1 lb. beef tenderloin
2 Tbsp. Sea salt
Black pepper to taste
2 Tbsp. Black sesame seeds
Vegetable oil as needed to sear
4 oz. crème fraiche
1-2 oz. fresh grated horseradish
1 bunch chives with blossoms
1 baguette, thinly sliced
2-3 Tbsp. Extra virgin olive oil
Beef Tenderloin
Crush sea salt and black pepper together, combine with black sesame
seeds. Press or roll onto tenderloin. In medium sauté pan,
heat vegetable oil until hot. Add tenderloin and sear, browning
on all sides. Place in 350 degree-preheated oven for about 10
minutes. Remove and cool completely. Beef may be prepared
one day in advance.
Horseradish Crème
Whisk together crème fraiche and horseradish to taste.
To Assemble
Slice the baguette in thin slices. Toast under broiler, on one side
until golden. Brush lightly with olive oil and dust with sea salt.
Slice the tenderloin into thin slices to fit nicely on crostini.
Layer crostini with horseradish crème and tenderloin. Garnish
with thinly sliced chives and chive blossoms. 
