A crunchy baguette is layered in a creamy horseradish sauce, topped with beef tenderloin in these Beef Tenderloin Baguettes.
Remove the steaks from the refrigerator and season with salt and pepper about 30 minutes before cooking.
Preheat oven to 400°F.
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.)
Set aside to cool.
Slice against the grain as thinly as possible.
Arrange the baguette slices in a single layer on a rimmed baking sheet.
Drizzle with olive oil.
Toast in oven, turning occasionally, until golden brown on both sides, about 5 minutes.
Remove from the oven and let cool.
In a small bowl, whisk together the cream cheese, horseradish, chives, vinegar, pepper, and sea salt.
Spread an equal amount of the horseradish cream on each of the toasts.
Place a slice or two of the beef on top of the horseradish cream.
Garnish with chives.