These easy beef tenderloin crostinis are the perfect holiday party appetizer for a crowd! Made with mouth-watering beef tenderloin, homemade crostinis, and a tangy horseradish sauce, they’re guaranteed to be a hit. Also, if beef tenderloin isn’t in your party budget, you can also use London Broil or flank steak trimmed of excess fat.
Preheat 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 F. Remove from the oven and tent with aluminum foil. Let the beef tenderloin rest for at least 20 minutes.
Turn down the oven to 400 degrees F. Thinly slice your baguette into 1/2-1/4-inch slices, yielding around 50 crostinis. Organize the baguette slices in a single layer on a baking sheet (you may need more than one) and drizzle with the olive oil.
Bake for about 5 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.
Transfer the beef tenderloin to a cutting board and thinly slice. Spoon a dime-sized dollop of homemade horseradish sauce onto each toasted crostini, followed by a thin slice of beef tenderloin. Top it off with another dime-sized dollop of horseradish sauce and add some microgreens on top for garnish. Serve warm and enjoy!
To make the beef tenderloin easiest to slice, use your sharpest slicing knife. Also, if the meat is cooked rare to medium-rare, the blade will cut through like butter.
For extra crunchy crostinis, reduce heat to 350 degrees F and bake, rotating baking sheet(s) halfway through, for 15-20 minutes until golden brown.
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.