Beef Tenderloin Crostini with Horseradish Cream

Progressive dinner in the hood tonight so had to come up with an easy app to make but yummy....and this was a HUGE hit!!!  SO good and can be made ahead of time!!!

 Serves 20

Ingredients

• 2 8-ounce Beef Tenderloin filets
• 1 tsp salt
• 1/2 tsp coarse black pepper
• 1/4 tsp garlic powder

Crostini

• 1/2 baguette loaf
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp salt

Horseradish Cream

• 1 tbsp fresh horseradish
• 1/4 cup sour cream
• 1 tsp Dijon mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish:

• 1/4 cup pomegranate arils
• freshly chopped parsley
• freshly chopped chives

Instructions

• Preheat oven to 350° degrees F.
• Slice baguette into 1/4″ slices and arrange the baguette slices on a baking sheet. It should make about 20 slices. Lightly brush both sides with olive oil and sprinkle with salt.
• Bake until lightly golden, approximately 5 minutes.
• To prepare beef, pat filet dry and season generously with salt, black pepper, and garlic powder. Heat a cast iron until very hot (medium-high heat) and add a tablespoon of olive oil to the pan.
• Add your Beef Tenderloin and sear for 4 to 5 minutes on each side. Cook to your desired doneness by checking with a meat thermometer.
• Prepare horseradish cream by whisking together horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt and pepper until creamy and smooth.
• Using a sharp knife, thinly slice beef tenderloin. Spread horseradish cream on top of each baguette slice and top with a slice of beef. 
• Garnish with a small dollop of horseradish cream, a trio of pomegranate arils and fresh herbs like parsley and chives.