Beef Tenderloin and Onion Crostini

45 min.



  1. Prepare Crostini; set aside.
  2. Preheat oven to 425°F. In a large skillet, melt butter over medium heat. Add onion and cook for 5 minutes. Add mushrooms and cook, covered, over low heat for 15 to 20 minutes or until onion is golden brown, stirring frequently.
  3. Combine 1 tablespoon oil, pepper, garlic and salt; rub over beef. In a large skillet, heat remaining oil over medium-high heat. Sear beef in hot oil on all sides. Transfer to a baking sheet.
  4. Bake for 15 minutes or until meat reaches 135°F for medium-rare. Remove from oven and let stand for 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F.) Thinly slice steak, trimming slices as needed to fit crostini.
  5. Top each crostini with some of the horseradish sauce, a steak slice and some of the onion mixture. If desired, garnish with rosemary.

Crostini: Preheat oven to 350°F. Arrange 24 baguette slices on two large rimmed baking sheets; brush both sides with olive oil and season as desired. Bake for 10 to 15 minutes or until crisp and golden, rotating sheets halfway through.

Nutrition Per Serving

105 Calories, 6g Fat, 2g Saturated Fat, 0g Trans Fat, 11mg Cholesterol, 141mg Sodium, 9g Carbs, 1g Fiber, 1g Sugar, 4g Protein
© 2016 Marsh Supermarkets, Inc.