Beef Tenderloin Baguettes
A crunchy baguette is layered in a creamy horseradish sauce, topped with beef tenderloin in these Beef Tenderloin Baguettes.
Servings: 18
Calories: 130kcal
Ingredients
STEAK
- 1 ½ pound piece of beef tenderloin, trimmed of fat
- 1 tablespoon black pepper, freshly ground and coarse
- ¾ teaspoon kosher salt
- 1 tablespoon butter
BAGUETTES
- 1 French baguette, cut into 1-inch slices
- 1 tablespoon olive oil
HORSERADISH SAUCE
- 1/2 cup (120g) cream cheese, room temperature
- 2 tablespoons prepared horseradish
- 2 tablespoons chives, minced
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon pepper
- ¼ teaspoon sea salt
Instructions
Steak
- 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.
Baguettes
- 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.
Horseradish Sauce
- In a small bowl, whisk together the cream cheese, horseradish, chives, vinegar, pepper, and sea salt.
Assemble
- 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.
Nutrition
Calories: 130kcal