Bursts of rosemary, horseradish, and Worcestershire sauce hit high notes that complement savory cuts of beef. Placed on a bed of cream cheese and pea tendrils atop crunchy crostini, these delicacies are sure party-pleasers.
Makes 6 to 8 servings
- 1 (3-pound) center-cut piece beef tenderloin, trimmed
- ½ cup plus 1 tablespoon olive oil, divided
- 1 tablespoon kosher salt, divided
- 3½ teaspoons ground black pepper, divided
- 1 French baguette, cut into ¼-inch-thick slices
- ½ (8-ounce) package cream cheese
- ½ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh rosemary
- 2 teaspoons Worcestershire sauce
- 1 cup fresh, shaved Parmesan
- 1 cup fresh pea tendrils
- Preheat oven to 425°.
- Coat beef with 3 tablespoons olive oil, and season with 2 teaspoons salt and 2½ teaspoons pepper. In a large ovenproof skillet over medium-high heat, heat 3 tablespoons olive oil. Place beef in skillet, and brown on all sides.
- Transfer skillet to oven, and cook beef until temperature registers 125° (medium-rare) on an instant-read meat thermometer, about 25 minutes, or to desired degree of doneness.
- Remove from oven, and transfer to a cutting board. Let cool completely. Tightly wrap beef with plastic wrap. Refrigerate to chill for at least 4 hours or up to 2 days.
- Reduce oven temperature to 350°. Place baguette slices on a baking sheet. Brush slices with remaining 3 tablespoons olive oil. Bake until lightly toasted, about 10 to 12 minutes.
- Remove from oven, and let cool completely. Crostini can be stored, at room temperature, in an airtight container for up to 5 days.
- In a medium bowl and using a mixer at medium speed, beat cream cheese until smooth. Add mayonnaise, horseradish, and rosemary, beating to combine. Add Worcestershire sauce, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Cover, and refrigerate to chill for at least 1 hour.
- Remove beef from refrigerator. Using a sharp knife, slice meat.
- To assemble, spread approximately 2 teaspoons horseradish-cream mixture onto each crostino, and top with 1 slice beef. Divide cheese and pea tendrils among crostini. Serve immediately.
Text Melissa Lester
Photography Marcy Black Simpson
Styling Kathleen Cook and Missie Neville Crawford
Recipe Development and Food Styling Loren Wood
For more recipes to accompany your own elegant gathering, see “An Afternoon on the Lawn” on page 27 of the July/August 2014 issue of Victoria.