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Beef Tenderloin Baguettes

A crunchy baguette is layered in a creamy horseradish sauce, topped with beef tenderloin in these Beef Tenderloin Baguettes.

Course Appetizer
Cuisine American
Keyword Beef Tenderloin Baguettes
Prep Time 10 minutes
Cook Time 15 minutes
Marinate steak with salt and pepper 30 minutes
Total Time 55 minutes
Servings 18
Calories 130 kcal
Author Amanda Rettke-iambaker.net



  • 1 1/2 pound piece of beef tenderloin, trimmed of fat
  • 1 tablespoon black pepper, freshly ground and coarse
  • 3/4 teaspoon kosher salt
  • 1 tablespoon butter


  • 1 French baguette, cut into 1-inch slices
  • 1 tablespoon olive oil


  • 1/2 cup (120g) cream cheese, room temperature
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chives, minced
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon pepper
  • 1/4 teaspoon sea salt



  1. Remove the steaks from the refrigerator and season with salt and pepper about 30 minutes before cooking.

  2. Preheat oven to 400°F.

  3. In a large skillet over medium heat, cook steaks in butter for 4-5 minutes on each side or until meat reaches desired doneness. (For medium-rare, a thermometer should read 135°F, medium, 140°F, medium-well, 145°F.)

  4. Set aside to cool.

  5. Slice against the grain as thinly as possible.


  1. Arrange the baguette slices in a single layer on a rimmed baking sheet.

  2. Drizzle with olive oil.

  3. Toast in oven, turning occasionally, until golden brown on both sides, about 5 minutes.

  4. Remove from the oven and let cool.

Horseradish Sauce

  1. In a small bowl, whisk together the cream cheese, horseradish, chives, vinegar, pepper, and sea salt.


  1. Spread an equal amount of the horseradish cream on each of the toasts.

  2. Place a slice or two of the beef on top of the horseradish cream.

  3. Garnish with chives.