Peppered Tenderloin of Beef

Serves: 36 pieces


  • 1 Tbsp. chopped garlic
  • 1½ lbs. beef tenderloin
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped parsley
  • 1 baguette
  • 4-6 drops Horseradish Flavor
  • 2 Tbsp. crushed peppercorns
  • 3 oz. sour cream


  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.
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