Ingredients

1/2 lb. beef tenderloin (about a 1-1/2-inch steak)
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche (or sour cream)
2 to 3 tsp. prepared horseradish
1 recipe Crostini
16 pale, inner pieces of frisée (curly endive), washed and dried

Preparation

Heat a small, heavy skillet over high heat for 1 minute. Season the beef with 1/4 tsp. salt and some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it’s done to your liking, about 10 minutes total for medium rare. Transfer to a cutting board, let rest for 5 minutes, and then slice the beef thinly.
Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper.
To assemble, top the crostini with a slice of beef, a dollop of the crème fraîche, and a small piece of frisée and serve.

Make Ahead Tips

The beef can be cooked a few hours ahead and refrigerated. Bring it to room temperature and slice just before serving.

(1 rating) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Frisée
IN THIS RECIPE
Crème Fraîche
IN THIS RECIPE
Horseradish
Buy Now
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (1 review)

joannalynn60 | 01/02/2017
Took to a NYE bash, and it was a hit! Hubby bought plain endive, so I chopped it and sprinkled for color. Cooked/prepped it all in advance and assembled before walking out the door.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Crostini with Beef & Horseradish Cream
Yield: Yields 16 crostini.
Cuisine: Italian
Ingredients: 1/2 lb. beef tenderloin (about a 1-1/2-inch steak); Kosher salt and freshly ground black pepper; 1/4 cup crème fraîche (or sour cream); 2 to 3 tsp. prepared horseradish; 1 recipe Crostini; 16 pale, inner pieces of frisée (curly endive), washed and dried