Lunch: Pepper-Crusted Tenderloin Crostini Recipe

Ingredients

2 large onions, thinly sliced
6 tablespoons 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 (10-1/2 ounces), cut into 30 slices
Minced fresh parsley

Instructions

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 ° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 °; medium, 160 °; well-done, 170 °). 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 3-4 in. 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.

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