One of the most popular appetizers I serve is my Steak Bites with Salsa Verde. This holiday season, I was trying to figure out a way to modify it to make it more wintry.
While I was running with one of my buddies, Polly, she and I were discussing the food she had recently had at a holiday party she attended. She was raving about steak served with blue cheese. And, if you were to ask my coworker Laura, she would tell you that I like to miniaturize everything.
So between Polly’s story and my natural inclination, I came up with individual bites of beef tenderloin served on a mini crostini topped with a horseradish mayonnaise and garnished with creamy blue cheese.
I served it at many catered events this season, and it was a huge hit.
Tenderloin Crostini with Horseradish Cream and Blue Cheese
Makes about 35
1 baguette (I prefer Macrina’s sourdough ficelle, as it makes one- to two-bite crostini)
3 tablespoons mayonnaise (I prefer Spectrum made with olive oil)
1 tablespoon horseradish (I tried Bubbies brand this holiday season, and it was delightful)
¾ pound beef tenderloin seasoned with salt and pepper cooked to desired doneness (I like mine medium rare or cooked to 125 degrees on an instant-read thermometer) Once cool enough to touch, cut into ½ inch pieces.
2 ounces blue cheese (Rogue River or Irish Cashel are my current favorites)
Preheat the oven to 350 degrees. Thinly slice the baguette. Lay the slices out on a baking sheet in a single layer. Drizzle bread with olive oil and sprinkle with kosher salt. Bake until just starting to brown on the edges and crisp. (I rarely use a timer, my guess is 15-20 minutes depending on the moistness of your baguette). Let cool.
Tina’s Tip: You can make the crostini up to a week ahead of time and store them in an airtight container.
Mix together the mayonnaise and horseradish and season to taste with salt.
Spread horseradish crème on each crostini, place a piece of beef tenderloin on top, and finish it with a blue cheese crumble.