Instructions

1. 1 Slice the baguette into thin slices, brush with olive oil and bake in a 350° oven until very lightly toasted.
2. 2 Cut the cleaned tenderloin lengthwise into 4 pieces.
3. 3 Lightly oil the meat, brush with chopped garlic, and roll in the crushed peppercorns.
4. 4 Sear briefly on all sides.
5. 5 Allow the tenderloin to cool slightly.
6. 6 Slice meat thinly and place on crustini.
7. 7 Mix the sour cream with the Extracts, Flavors, and Colors (Horseradish), and fill a squeeze bottle with the mixture.
8. 8 Pipe a design on top of the tenderloin, and garnish with chopped parsley.