Beef Tenderloin Crostini Recipe

Preheat the oven to 400°F (200°C). Slice the baguette on a diagonal into 24 slices about 1/4 inch thick.

Place slices on a baking sheet. Brush both sides lightly with 2 tablespoons of the olive oil. Rub the top side of each slice with the whole garlic clove, then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Bake for 8–10 minutes, flipping once at 5 minutes, until edges are golden and crisp. Remove and let cool on a wire rack.

Bring beef to room temperature

Take the beef tenderloin out of the refrigerator 20–30 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until hot. Season the beef all over with 3/4 tsp coarse salt and 1/2 tsp black pepper.

Add 1 tablespoon olive oil to the hot skillet. Sear the tenderloin on all sides until a deep brown crust forms, about 2 minutes per side. Reduce heat to medium, add 1 tablespoon butter, 1 tablespoon fresh thyme, and 1 teaspoon minced garlic to the pan. Spoon the melted butter and aromatics over the beef while cooking for another 2–4 minutes, until an instant-read thermometer reads 125–130°F for medium-rare (internal temp will rise during resting).

Transfer the beef to a cutting board, tent loosely with foil, and rest for 8–10 minutes. Reserve pan juices.

Slice the rested beef thinly (1/8–1/4 inch) against the grain into roughly 24 pieces to top each crostini.

In a small bowl combine 1/2 cup sour cream, 2 tsp prepared horseradish, 1 tsp lemon juice, 1/2 tsp Dijon, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth and taste; adjust horseradish or lemon for more bite.

Transfer the horseradish cream to a piping bag or small spoon for easy application to crostini.

Place crostini on a serving platter. Spread about 1/2 tsp horseradish cream on each toasted slice.

Top each with a slice of beef tenderloin. Spoon a small amount (about 1/2 tsp) of any reserved pan juices over the beef for extra flavor if desired.

Garnish each crostini with a pinch of finely snipped chives and a few microgreens or a small arugula leaf. Finish with a light sprinkle of sea salt flakes if using.

Serve immediately while crostini are crisp and beef is slightly warm. These are best eaten within 30 minutes of assembly.