Pepper-Crusted Tenderloin Crostini

By littlefish

Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip.

Ingredients

• 2 large onions, thinly sliced
• 6 tablespoon butter, softened, divided
• 2 teaspoons sugar
• 1 tablespoon olive oil
• 1 beef tenderloin roast (1 1/2 pounds)
• 2 to 3 teaspoons coarsely ground pepper
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 2 teaspoons prepared horseradish
• 1 French bread baguette, cut into 30 slices
• Fresh parsley, minced

Details

Servings 30
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.

Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.

Bake at 425°F for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Let stand for 10 minutes.

In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3 to 4 inches from heat for 2-3 minutes or until lightly golden brown.

Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.