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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)


  • 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


  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