Peppered Tenderloin of Beef
Instructions(yield 36 pieces)
Slice the baguette into thin slices, brush with olive oil and bake in a 350° oven until very lightly toasted. Cut the cleaned tenderloin lengthwise into 4 pieces. Lightly oil the meat, brush with Garlic in Oil, and roll in the crushed peppercorns. Sear briefly on all sides. Allow the tenderloin to cool slightly. Slice meat thinly and place on crustini. Mix the sour cream with the Extracts, Flavors, and Colors (Horseradish), and fill a squeeze bottle with the mixture. Pipe a design on top of the tenderloin, and garnish with chopped parsley.