82 WBM december 2014 a beef crostini INGREDIENTS: 1 pound beef tenderloin 1 baguette 1 cup sour cream 4 Tbsp horseradish 2 Tbsp Worcestershire sauce Olive oil Salt and pepper Granulated garlic DIRECTIONS: BEEF: Let meat come to room temperature before cooking. Rub with olive oil and season with salt and pepper. Roast beef tenderloin at 425 degrees approximately 35-50 minutes. Cooking time will vary depending on thickness of the cut of meat and desired done-ness. Medium-rare is 140 degrees at the center. Let the beef rest for 2-3 minutes before cutting so juices settle back into meat. Slice into thin slices and set aside. BAGUETTE: Cut the baguette into thin slices. Lay out on a sheet pan. Season with olive oil, granulated garlic, salt and pepper. Bake in the oven at 375 degrees for 5 minutes, or until golden brown and crunchy. HORSERADISH CREAM SAUCE: Stir sour cream, horseradish and Worcestershire sauce together in a bowl until well blended. ASSEMBLY: On a platter, place a baguette crostini, layer sliced beef on crostini topped with a dollop of horseradish cream. Garnish top of the beef crostini with a sprig of arugula, if desired. Recipe by Danielle Cousler, A Thyme Savor Catering
December 2104
To see the actual publication please follow the link above