For my friend Karen's baby shower I made a beef tenderloin sandwich with horseradish cream from Barefoot Contessa that was pretty amazing. When I started thinking about New Year's, I decided I wanted to adapt that recipe to an appetizer and here is what I came up with. These were awesome, and every single one was gone before midnight!
There are a lot of parts to this dish, but I prepared everything earlier in the day and assembled right before the party.
Beef Bruschetta with Carmelized Onion and Horseradish Cream
Adapted from Food Network
2 skinny French baguettes
olive oil
garlic powder
1 1/2 pounds beef tenderloin
1 tbsp butter, room temperature
1 tbsp Dijon mustard
kosher salt
fresh ground pepper
3 sweet onions, sliced thin
olive oil
1 pint grape tomatoes, sliced lengthwise
olive oil
kosher salt
fresh ground pepper
3/4 cup good mayonnaise
1 1/2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1/2 tbsp prepared horseradish
2 tbsp sour cream
Kosher salt
To prepare horseradish cream, whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Keep in fridge until ready to assemble.
Preheat oven to 400.
Slice baguettes into 1/4 inch thick rounds (approx 40 pieces per baguette). Arrange on a baking sheet, brush with oil and sprinkle with garlic powder. Bake 8-10 mintues until golden and crunchy. Set aside.
Put oven temp to 475. Mix butter and Dijon mustard. Spread over beef. Sprinkle with salt and pepper. Roast for 14-16 minutes. Cover with foil and let rest for at least 20 minutes.
Heat olive oil in pan, and add onions. Cook until carmelized, about 15-20 minutes on medium low. Wrap onions in foil until ready to assemble.
Arrange tomatoes on a baking sheet and toss with olive oil, salt and pepper. When meat is finished, roast 15-20 minutes until soft.
Cut meat into small bite size pieces that will fit on toasts. You will need 80 pieces.
To assemble, arrange toasts on baking sheet. Heat oven to 400. Spread horseradish cream on toasts. Top with carmelized onions and a piece of beef tenderloin. Finish with a half of a roasted tomato. Bake for 5-8 minutes.
There are a lot of parts to this dish, but I prepared everything earlier in the day and assembled right before the party.
Beef Bruschetta with Carmelized Onion and Horseradish Cream
Adapted from Food Network
2 skinny French baguettes
olive oil
garlic powder
1 1/2 pounds beef tenderloin
1 tbsp butter, room temperature
1 tbsp Dijon mustard
kosher salt
fresh ground pepper
3 sweet onions, sliced thin
olive oil
1 pint grape tomatoes, sliced lengthwise
olive oil
kosher salt
fresh ground pepper
3/4 cup good mayonnaise
1 1/2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1/2 tbsp prepared horseradish
2 tbsp sour cream
Kosher salt
To prepare horseradish cream, whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Keep in fridge until ready to assemble.
Preheat oven to 400.
Slice baguettes into 1/4 inch thick rounds (approx 40 pieces per baguette). Arrange on a baking sheet, brush with oil and sprinkle with garlic powder. Bake 8-10 mintues until golden and crunchy. Set aside.
Put oven temp to 475. Mix butter and Dijon mustard. Spread over beef. Sprinkle with salt and pepper. Roast for 14-16 minutes. Cover with foil and let rest for at least 20 minutes.
Heat olive oil in pan, and add onions. Cook until carmelized, about 15-20 minutes on medium low. Wrap onions in foil until ready to assemble.
Arrange tomatoes on a baking sheet and toss with olive oil, salt and pepper. When meat is finished, roast 15-20 minutes until soft.
Cut meat into small bite size pieces that will fit on toasts. You will need 80 pieces.
To assemble, arrange toasts on baking sheet. Heat oven to 400. Spread horseradish cream on toasts. Top with carmelized onions and a piece of beef tenderloin. Finish with a half of a roasted tomato. Bake for 5-8 minutes.
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