Pella Chronicle

January 2, 2013

Beef Tenderloin Crostini


The Chronicle

Pella —  

Ingredients

1/2 lb rare beef tenderloin, thinly sliced
1 12 inch french bread baguette
2 Tbsp blue cheese crumbles
1 tsp prepared horseradish
1 tsp granulated garlic
1 tsp dry italian seasoning
8 oz sour cream
2 Tbsp mayonnaise
1/2 c extra virgin olive oil
1 pkg spring mix salad
1 lg onion, thinly sliced
1/2 stk butter

get recipes @ goboldwithbutter.com
1 Tbsp brown sugar
  salt and pepper, to taste


 

Directions

1
Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
2
Add the butter to frying pan. Add onions and brown sugar. Cook onions on low-medium heat until caramelized this should take about 10-15 minutes
3
Slice french bread baguette in 1/4 inch slices, brush with the olive oil and sprinkle with Italian seasoning. Broil in oven until golden brown.
4
On a large platter, arrange the crostini slices. Spread the blue cheese sauce on the crostini, add some spring mix salad leaves, layer the beef and top off with the caramelized onions.