Pepper-Crusted Tenderloin Crostini Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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