Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) beef tenderloin (center-cut), trimmed
- 1 1/2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 tbsp olive oil (for searing) + 2 tbsp olive oil (for crostini)
- 1 baguette (10–12 oz), sliced into 24 rounds (1/2-inch thick)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp prepared horseradish, drained
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 2 cups baby arugula
- 1/4 cup balsamic glaze (store-bought) or reduce 1 cup balsamic vinegar to 1/4 cup
Do This
- 1. Heat oven to 425°F (218°C). Season tenderloin with 1 tsp salt and 1/2 tsp pepper.
- 2. Sear in a hot skillet with 1 tbsp oil, 2 minutes per side (about 6–8 minutes total).
- 3. Roast until 130°F (54°C) for medium-rare, 12–18 minutes. Rest 10 minutes, then slice thin.
- 4. Toast baguette rounds at 400°F (204°C) with 2 tbsp oil, 8–10 minutes, flipping once.
- 5. Stir sour cream, mayo, horseradish, Dijon, lemon, and remaining salt/pepper to make horseradish cream.
- 6. Assemble: crostini + horseradish cream + arugula + tenderloin.
- 7. Drizzle balsamic glaze over the top and serve right away.
Why You’ll Love This Recipe
- Restaurant-level bite at home: juicy roasted tenderloin with a creamy, punchy horseradish spread.
- Perfect party food: elegant, handheld, and easy to scale up for a crowd.
- Great texture in every bite: crisp bread, tender beef, peppery arugula, and glossy balsamic.
- Make-ahead friendly: prep the sauce, glaze, and crostini components in advance.
Grocery List
- Produce: 1 lemon, 2 cups baby arugula
- Dairy: 1/2 cup sour cream
- Meat: 1 lb (454 g) beef tenderloin (center-cut)
- Bakery: 1 baguette
- Pantry: olive oil, kosher salt, black pepper, mayonnaise, prepared horseradish, Dijon mustard, balsamic glaze (or balsamic vinegar)
Full Ingredients
Beef Tenderloin
- 1 lb (454 g) beef tenderloin (center-cut), trimmed of silverskin
- 1 tbsp olive oil (for searing)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Crostini
- 1 baguette (10–12 oz / 285–340 g), sliced into 24 rounds (about 1/2-inch thick)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Horseradish Cream
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 2 tbsp prepared horseradish, drained
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
To Finish
- 2 cups (about 60 g) baby arugula
- 1/4 cup (60 ml) balsamic glaze (store-bought)
Optional Homemade Balsamic Reduction (instead of store-bought glaze)
- 1 cup (240 ml) balsamic vinegar
Step-by-Step Instructions
Step 1: Prep the oven and season the beef
Position a rack in the center of the oven and preheat to 425°F (218°C).
Pat the beef tenderloin dry with paper towels. Season all sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let it sit at room temperature while you heat the pan (about 10 minutes), which helps it cook more evenly.
Step 2: Sear the tenderloin for a flavorful crust
Heat a large oven-safe skillet (cast iron works great) over medium-high heat for 2 minutes. Add 1 tbsp olive oil.
When the oil is shimmering, add the tenderloin. Sear until deeply browned, turning to brown all sides, about 2 minutes per side for 6–8 minutes total. Use tongs to hold it on the edges briefly if needed.
Step 3: Roast to medium-rare and rest
Transfer the skillet to the oven and roast until the thickest part reads 130°F (54°C) on an instant-read thermometer for medium-rare, about 12–18 minutes (timing varies by thickness).
Move the tenderloin to a cutting board and rest for 10 minutes. This keeps the slices juicy.
Temperature guide: Pull at 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. The temperature will rise a few degrees as it rests.
Step 4: Toast the baguette rounds (crostini)
Reduce oven temperature to 400°F (204°C).
Arrange baguette slices on a rimmed baking sheet in a single layer. Brush both sides lightly with 2 tbsp olive oil total, then sprinkle with 1/2 tsp kosher salt and 1/2 tsp black pepper.
Bake until crisp and lightly golden, 8–10 minutes, flipping once halfway through. Let cool on the pan; they’ll crisp a bit more as they cool.
Step 5: Mix the horseradish cream
In a small bowl, stir together 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp Dijon, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper.
Taste and adjust: add another 1 tsp horseradish if you want more heat, or a few extra drops of lemon for brightness.
Step 6: (Optional) Make a quick balsamic reduction
If you’re not using store-bought glaze, pour 1 cup balsamic vinegar into a small saucepan. Bring to a gentle boil over medium-high, then reduce to a steady simmer over medium.
Simmer, stirring occasionally, until reduced to 1/4 cup and syrupy enough to coat a spoon, about 10–12 minutes. Cool for 5 minutes (it thickens as it cools).
Step 7: Slice the beef thinly
Using a sharp knife, slice the rested tenderloin thinly (about 1/8-inch thick). Slice across the grain for the most tender bite.
If you want smaller portions for easy eating, cut larger slices in half.
Step 8: Assemble the crostini and drizzle
Spread each crostini with about 1 1/2 tsp horseradish cream. Top with a small pinch of arugula (a few leaves), then add a slice (or folded slice) of tenderloin.
Finish with a light drizzle of balsamic glaze across the tops. Serve immediately while the crostini are crisp.
Pro Tips
- Use an instant-read thermometer: tenderloin is lean and can overcook quickly; temperature is the easiest path to perfect doneness.
- Drain the horseradish: excess liquid can thin the sauce and make the crostini soggy.
- Slice the beef after resting: cutting too soon lets juices run out, leading to drier slices.
- Keep crostini crisp: assemble just before serving, or set up a “build-your-own” platter for parties.
- Don’t over-reduce balsamic: it should be syrupy and drizzleable, not hard candy. It thickens as it cools.
Variations
- Blue cheese twist: swap half the sour cream for creamy blue cheese (about 2 oz / 56 g) and reduce horseradish slightly.
- Caramelized onion addition: add a small spoonful of caramelized onions under the beef for extra sweetness and depth.
- Smoky finish: sprinkle the assembled crostini with a tiny pinch of smoked flaky salt or smoked paprika.
Storage & Make-Ahead
Make ahead (best plan): Roast the tenderloin up to 24 hours ahead; cool, wrap tightly, and refrigerate. Stir together the horseradish cream up to 3 days ahead and refrigerate in an airtight container. Toast the crostini up to 24 hours ahead and store in an airtight container at room temperature.
Day-of serving: Slice the beef cold (it’s easier to get thin slices), then let it sit at room temperature for 15–20 minutes before assembling, or briefly warm slices for 30–60 seconds in a 300°F (149°C) oven.
Leftovers: Store beef and sauce separately, refrigerated, for up to 3 days. Crostini are best fresh; if they soften, re-crisp at 350°F (177°C) for 4–6 minutes.
Nutrition (per serving)
Approximate, based on 8 servings (about 3 crostini each): 260 calories, 18 g protein, 12 g fat, 18 g carbohydrates, 1 g fiber, 3 g sugar, 420 mg sodium.
