Peppercorn Beef Tenderloin Crostini

Course number 4 of our epic dinner party featured Peppercorn Beef Tenderloin Crostini.  This may be my favorite of all of the courses, although I must admit, with this particular dinner menu the competition is fierce.  This is not a recipe for your vegetarian friends. This is not a recipe for your spice adverse friends.  This is definitely a great crowd pleasing recipe for everyone else!

I developed this appetizer recently, based on a recipe I found in a cookbook.  This cookbook was one that that I bought on a whim at Costco-Valerie Bertinelli’s “One Dish at a Time“.  That title is super funny to those of us who grew up watching the sitcom “One Day at a Time” (1975-1984) which starred Valerie Bertinelli (and if you haven’t seen it, you should look it up-for the hair alone).  For those of you who are a little younger than me, you may know Valerie Bertinelli as the wife (1981-2007), now ex-wife, of Van Halen frontman, Eddie Van Halen.  And if you are even younger than that, you would probably remember her for her stint as a Jenny Craig spokeswoman.  For all of her fame on TV, I never knew she could cook.  I mostly bought the book for the pictures (does anyone else do that, or it just me?).  Sometimes impulsive buys are great buys, because so far what I’ve tried out of this book, proves it…this gal can cook.

This appetizer is based off of her Peppered Beef Tenderloin with Horseradish Sauce which I have made again and again for special occasions (for instance, girls’ weekend at the cabin).  It has never let me down, and is actually pretty simple. The horseradish sauce can be made ahead and stored in the refrigerator.  The beef can actually be prepared a day in advance as well, and allowing the meat to sit in the spicy rub only makes it better!  Although I surely love when I can serve this as the main course, unfortunately 8 total dinner guests makes this cost prohibitive to serve as an entree.  I knew I wanted to serve it though-voila-the crostini was born! I make my horseradish sauce a little spicier and have added some peppery arugula and crunchy french bread to make it into an appetizer instead of a meal.  Definitely worth trying for your next party, or your next date night in, or just because you think it looks delicious!

Try it-and then let us know what you think!

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Peppercorn Beef Tenderloin Crostini

This is a spicy and savory way to wow your guests.

Course Appetizer

Author Lane: Adapted from a Recipe from Valerie Bertinelli (One Dish at a Time)

Ingredients

• 1 cup sour cream
• 3 Tablespoons Dijon mustard
• 3 Tablespoons prepared horseradish
• 6 Tablespoons peppercorns you can use mixed or just black
• 1 Tablespoon kosher salt
• 3 Tablespoons Dijon mustard
• 2 Tablespoons butter unsalted, at room temperature
• 1 cup parsley finely chopped
• 1-2 pound piece of beef tenderloin
• 2 cups arugula
• 2 loaves of french bread

Instructions

1. Combine the sour cream, mustard and horseradish in a small bowl until smooth.
2. Transfer into a refrigerator safe jar or container-this can be refrigerated up to two days ahead-and it really does make the flavors better.
3. Grind the peppercorns (I use a cheap coffee grinder that I have designated for spices only) until coarse.
4. Combine the coarsely ground peppercorns, salt, mustard, butter and parsley until well mixed.
5. Rub the tenderloin with the spiced butter, coating completely-use all of the butter mixture.
6. At this point you can wrap in plastic and refrigerate-up to 1 day-or go to the next step.
7. Preheat oven to 450ºF.
8. If you have refrigerated your beef, take it out and allow it to warm to room temperature.
9. Place beef in a shallow baking pan (I use a small rectangular pyrex baking pan, you can also use a rack in your pan if you have one, but I have not found this necessary).
10. Roast at 450ºF for 25-30 minutes, until your meat thermometer registers 130ºF (for medium rare).
11. While tenderloin is roasting, thinly slice french bread and lay flat on a baking sheet or jelly roll pain.
12. When tenderloin is done, take out of oven and allow to rest for 10-20 minutes.
13. Slice beef thinly with a very sharp knife.
14. Turn oven to broil.
15. Place bread in oven on broil for 1-2 minutes, watching very closely to ensure bread does not start to burn.
16. Allow bread to cool slightly.
17. Spread horseradish sauce (made previously) on bread.
18. Place arugula on top of sauce
19. Place a thin slice of beef tenderloin on top of arugula
20. If you are like me and love your sauces, you can place an additional dollop of sauce on the top.
21. Serve and enjoy