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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.
Prep Time10 mins
Cook Time15 mins
Marinate steak with salt and pepper30 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Keyword: Beef Tenderloin Baguettes
Servings: 18
Calories: 130kcal
Author: Amanda Rettke-iambaker.net



  • 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


  • 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
  • ½ teaspoon apple cider vinegar
  • teaspoon pepper
  • ¼ teaspoon sea salt



  • 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.

Horseradish Sauce

  • 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.