“I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.”
Thin slices of beef tenderloin layered on a creamy horseradish cream sauce and topped with onion straws make this Beef Tenderloin Crostini with Horseradish Cream and Crispy Onion Straws for a starter course is sure to get your taste buds revved up!
What else can I say? I require meat in my diet at least once a day. I prefer at least two times a day, but without question beef is always eaten… Daily. That’s all there is to it.
For those who may not know… I’m a cow-calf producer and a show calf enthusiast, so beef has always been part of my meals in some way or another. Some say it’s a luxury to have beef in my freezer year around, but that’s also part of the job when raising cattle. It’s just like raising a garden… you eat what you grow. Well, I raise beef therefore I eat beef. Yummy!!
As soon as I got chosen for this campaign I was racking my brain trying to decide on a fancy new dish I wanted to prepare for my friends at my In-Home Party. First of all, I couldn’t even decide on a cut that I wanted to use. I’m always having rib-eyes, t-bones, roasts or doing a countless number of dishes with ground beef. I even poked around the Beef It’s What’s For Dinner website. Have you checked it out?! Well you should! It’s full of menu ideas, the health values of beef, and even gives some rub ideas for your beef!
So after some thinking.. I went with the all famous beef tenderloin. Unless I go out to eat somewhere I never get to have a nice, Filet Mignon because well.. You can’t keep your tenderloin whole and still get rib-eyes and t-bones. It just doesn’t work that way unfortunately.
As I was planning my menu I knew I was going with a couple different Filet Mignon choices as well as whipping together an appetizer using some of the tenderloin as well. In deciding about my appetizer, what I’m sharing with you today… it was kind of a mixture of all my favorite things put together, because who doesn’t love it when you can eat all your favorites together?!
I’ve really been on a horseradish kick lately (a little more than normal) and I know how well red meat and horseradish go together so I knew that was going to be my sauce. Crispy Onion Straws are always my favorite when I go out to eat as well. Love getting a Steakhouse Burger with the onion straws piled a mile high.. topped with some BBQ Sauce. Yes please! Forget the fries, just give me onion straws!!
Typically I would put crostini’s on a more firm bread… specifically a Baguette, but needless to say I didn’t have time to make any and the store didn’t have any. Plain ol’ sandwich bread was just going to have to work. No complaints from my guests though that’s for sure! I just cut the crusts off the bread slices, drizzled with olive oil and slapped those babies oil side down on the top rack of the grill as I was grilling the steaks to crisp them up. They came out perfect! Even a few grill marks to give them character too 🙂
Speaking of grilling… and how I grilled my steaks to a perfect Rare because there’s really no other way to eat it… I’ll let a Medium-Rare slide by, but nothing cooked any longer than that! But back to the grilling… the Beef It’s What’s For Dinner website even gives you the basics and 3-Simple-Grilling-Steps that everyone should know to use! Check it out here.
Now back to this Beef Tenderloin Crostini! I actually didn’t marinade the portion of meat that was going on the crostini. Just a little salt and pepper and we’re good to go on the grill. Technically… salt goes on after it comes off the grill otherwise you’ll lose moisture. You want all meats. yes all meats… to rest 10 minutes before slicing into them because you want to retain the juices. So after you wait 10 minutes to cut into your tenderloin, slice it in really thin slices (mine didn’t come out as thin as I wanted them too–but that’s okay). Slather the horseradish cream sauce on bread, top with a couple slices of loin and top with those yummy Crispy Onion Straws. Devour! They really are pretty delicious and you want to know what else?
After you finish stuffing your face with these awesome Crostini’s… you just fueled your body with 10 Vitamins and Minerals. Yes, 10. T-e-n. Ten. Isn’t that pretty awesome? Your B Vitamins (B6 and B12) are found in beef… and they really help you maintain that brain power it takes to get through each day. Iron, zinc, and phosphorus are just a few others that you can find in beef. If you want to know more check it out here! There’s a big beautiful diagram that lists all the health benefits of beef!
Alright… well enough jibber-jabbele to feed all the other hungry red meat loving people of the world! From gate to plate. That’s how we do it on our farm and that’s what I’m here to share with r. All this talk is making me hungry again!
- Beef Tenderloin
- 1 pound whole beef tenderloin, trimmed of excess fat and linigs
- Horseradish Cream
- 1/2 teaspoon horseradish (increase if needed to satisfy your taste)
- 1/8 cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- Crispy Onion Straws
- Baguette, sliced 1/2-inch thick on the diagonal
- Olive Oil
- Horseradish Cream
- Mix all ingredients and chill 2 hours
- Beef Tenderloin
- Prepare beef by desired method (ie grill, oven, ect)
- Once cooked to desired doneness, season with salt
- Allow to rest 10 minutes before slicing
- After resting period, thinly slice
- While beef is cooking whether on the grill or in the oven, drizzle with olive oil and either place oil side down on the top rack of the grill or in the oven
- Allow to crisp up, roughly 2 minutes
- Smear a thin layer of horseradish cream over the baguette
- Top with thin slices of tenderloin
- Slap on crispy onion straws
- Serve them up with your favorite glass of wine!
- **Two hours of the prep time is allowed for the horseradish cream sauce**
Thanks for stopping by! I hope you enjoyed learning new facts about beef. The Beef Checkoff is a great program and I’m proud to be assisting the industry in more than one way… raising cattle to feed all the red meat loving people of the world and bringing you delicious recipes for your plate! But, that’s what we do here on the farm… we bring the livestock from gate to plate.
You can stalk From Gate to Plate by following me at these watering holes…