Filet Tenderloin Toast* Recipe

Slice and rest beef

If not pre-sliced, partially freeze the tenderloin for 20–30 minutes to firm it, then slice very thinly (1–2 mm). Arrange slices on a chilled plate and leave at cool room temperature while you prepare other components (do not leave raw beef out for more than 30 minutes).

Prepare the bread

Preheat oven to 400°F (200°C). Cut the baguette into 12–14 thin slices (about 1/3 inch each). Brush one side lightly with olive oil and a light smear of softened butter. Arrange on a baking sheet, oil/butter side up, and toast in the oven 6–8 minutes or until golden at the edges and crisp. Let cool slightly.

Season beef

Just before assembling, season both sides of the thin beef slices very lightly with the sea salt and freshly ground black pepper. Keep slices flat and separated so they remain delicate and cool.

Cook bacon

Chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until fat renders and pieces are browned but not crisped to charcoal, about 6–8 minutes.

Add aromatics

Add the finely diced onion to the skillet with the bacon fat and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic in the last 1 minute and cook until fragrant.

Simmer to jam consistency

Stir in the brown sugar, apple cider vinegar, maple syrup, soy sauce, black pepper and 2 tablespoons water. Reduce heat to low and simmer, stirring frequently, until mixture is thick and jam-like, about 10–12 minutes. If it looks too dry, add an extra tablespoon of water. Taste and adjust: more vinegar for tang, more sugar for sweetness. Remove from heat and let cool slightly.

Make horseradish cream

In a small bowl combine prepared horseradish, sour cream (or crème fraîche), lemon juice, and 1/4 teaspoon salt. Stir until smooth and taste — add a bit more horseradish if you want more heat. Fold in half the sliced chives, reserving the rest for garnish.

Assemble toasts

To assemble, spread about 1/2 teaspoon of the bacon jam onto each toasted bread slice. Drape a single thin slice of beef over the jam (for larger toasts, use 2 slices folded). Pipe or dollop about 1 teaspoon of horseradish cream atop the beef. Sprinkle with remaining chopped chives and finish with a few microgreens or petite arugula leaves for brightness.

Finish and serve

Serve immediately at once: the toast should be crisp, the beef cool and tender, the bacon jam warm (or room temperature) and the horseradish cream chilled. Estimate 2–3 toasts per person as an appetizer. Leftover bacon jam keeps refrigerated up to 5 days.