Sunday, December 9, 2012

Beef Filet on Crostini with “The BOMB Horseradish Cream”

The first time I tasted horseradish cream, I loved it and never made the mayonnaise version again. Though this condiment doesn’t last forever in your refrigerator like sour cream or mayonnaise, oh is it ever the BOMB. When I learned what was in it, at first I thought oh how could horseradish and cream be good – well I’ll never question it again.
1 baguette, sliced into about 30 1/2-inch rounds
5 tablespoons butter, melted
3 tablespoons light olive oil
1-1/2 pounds beef tenderloin, trimmed
1 tablespoon butter
1 tablespoon light olive oil
2 garlic cloves, minced
1 tablespoon coarsely ground black pepper
2 teaspoons sea salt
1 cup whipped cream, recipe follows
Preheat the oven to 350 degrees. Place the baguette slices on a sheet pan. Mix the melted butter and 3 tablespoons olive oil; liberally brush each slice; bake in the top half of the oven until slightly golden, about 15 minutes. Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet with cooking spray; add 1 tablespoon oil and 1 tablespoon butter; place it over high heat for 1 minute. Put the tenderloin into the skillet and brown it on all sides, about 1 minute per side. Turn the heat down to medium and cook the meat in the skillet, turning once, 5-6 minutes per side. Transfer the skillet to the oven and roast the tenderloin until an instant-read thermometer inserted in the center registers 120 degrees for rare, about 15 to 20 minutes or to your preferred degree of doneness. Remove the beef to a cutting board and rest for at least 15 minutes. Immediately before serving, slice the tenderloin thinly into about 30 pieces. To assemble the hors d’oeuvre, squeeze a small dollop of the whipped cream onto the crostini. Top with a rosette of tenderloin and another dollop of whipped cream. Garnish with Italian parsley if you like and serve.

The BOMB Horseradish Cream
1 cup heavy cream
1/2 teaspoon sugar
3 tablespoons prepared horseradish
Sea salt and fresh ground black pepper to taste
Chill the bowl, whisk, and cream thoroughly. In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper. Makes about 2 cups.

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