My first “big girl” job was working in marketing for a wealth management firm. One of my core responsibilities was organizing quarterly client appreciation events, most of which involved a wine tasting. We always hired the same caterer, and every single event, I looked forward to these beef tenderloin crostinis. They’re so good, y’all. I finally got the courage to actually ask for the recipe and immediately recreated these shockingly easy beef appetizers for a holiday cocktail party of my own. As expected, they were a huge hit, and now that we live in Missouri (and beef is aplenty), I make them every chance I get. If you’re looking for easy holiday appetizers for a crowd, keep reading for the step-by-step recipe, including a printable/shareable recipe card!
Beef Tenderloin Crostini Recipe
As much as I love throwing together a gorgeous cheese board or crudités platter, guests always appreciate something a bit more substantial when no formal meal is being served. I learned this the hard way at our wine tastings. That’s why I’m always on the lookout for easy beef appetizers that double as holiday finger foods. They have to be easy to eat, somewhat filling, and, of course, they have to pair nicely with wine. This beef tenderloin crostini recipe checks off all the right boxes!
Here’s everything you’ll need to make around 50 beef tenderloin crostinis:
- 1 pound beef tenderloin, trimmed and tied (also known as filet mignon, trimmed and tied– just ask your butcher, and he’ll get you the right cut of meat)
- olive oil
- 1 baguette, cut into 1/4-1/2-inch slices
- 1/2 cup sour cream
- 2 tablespoons horseradish
- 1-2 tablespoons chives, minced
- salt and pepper
- microgreens for garnish
If you’ve never cooked filet mignon before, don’t worry– there’s a very small margin of error when you use The Food Network‘s foolproof approach. Start by preheating the oven to 500 degrees F. Place the beef tenderloin on a baking sheet, drizzle with 3-4 tablespoons of olive oil and season liberally with salt and pepper, making sure to rub oil and seasoning evenly over the meat. Roast the tenderloin for 20 minutes or until an internal thermometer reads 125 degrees. To make the beef tenderloin easiest to slice, the meat should be cooked rare to medium rare. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest for at least 20 minutes.
Next, to make the crostinis, turn down the oven to 400 degrees. Thinly slice your baguette into 1/2-1/4-inch slices, yielding around 50 crostinis (give or take). Organize the baguette slices in a single layer on a baking sheet. Note: Depending on how thinly you slice, you may need to two baking sheets. Drizzle with the olive oil. Bake for about 5 minutes until golden brown. For extra crunchy crostinis, reduce heat to 350 degrees and bake, rotating baking sheets halfway through, for 15-20 minutes until golden brown.
While the meat and crostinis are cooling, make the horseradish sauce. Combine the sour cream, horseradish, and minced chives in a medium bowl and stir until combined. Season with salt and pepper. If the horseradish sauce is too runny, add in 1-2 tablespoons of breadcrumbs. If the horseradish sauce is too strong, add in 1-2 tablespoons of applesauce.
Finally, transfer the beef tenderloin to a cutting board and thinly slice. Note: The trick for how to slice beef tenderloin is to use your sharpest slicing knife. If the meat is cooked rare to medium rare, the blade will cut through like butter.
Then, spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin and topped with another dime-sized dollop of horseradish sauce. Add some microgreens on top for garnish– and bon appetit!
I’m not exaggerating when I say these are guaranteed to be a hit. From experience– and depending on the size of your party, be prepared to make a second round. Fortunately, you’ll probably have some beef tenderloin left over, and trust me, you will not want it to go to waste. I recommend picking up an extra baguette just in case.
Also, if a 1-pound cut of beef tenderloin is out of your price range (and no shame if it is– it’s a pricey piece of meat!), you can also use London Broil or flank steak trimmed of excess fat.
Thanks for reading, y’all! Please let me know if you have any questions about the recipe and/or my favorite wine pairings! I’m happy to help!