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36 Canapé Crostini Pieces
Meat & Poultry Entrees / Catering Appetizers
Slice 1 baguette into 36 thin rounds. Brush lightly with 1 Tbsp. olive oil, place on sheet pans, and bake in a preheated 350°F oven for 6 to 8 minutes until lightly toasted and crisp.
Cut 1½ lbs. cleaned beef tenderloin lengthwise into 4 uniform strips. Lightly brush meat with remaining 1 Tbsp. olive oil, rub evenly with 1 Tbsp. chopped garlic, and roll in 2 Tbsp. coarsely crushed black peppercorns to coat the exterior completely.
Heat a heavy skillet or cast-iron pan over high heat. Sear the peppered tenderloin strips briefly on all sides (1 to 2 minutes per side) to set a dark crust while keeping the interior rare to medium-rare. Transfer to a wire rack and allow to cool slightly.
Using a sharp slicer knife, thinly cut the seared tenderloin strips across the grain into 36 slices. Arrange one beef slice neatly atop each toasted crostini round.
In a small bowl, whisk 3 oz. sour cream with 4–6 drops RC Horseradish Flavor Extract until smooth. Fill a squeeze bottle or pastry bag with the mixture. Pipe an elegant rosette or zig-zag drizzle over each beef slice, garnish with 1 Tbsp. chopped fresh parsley, and serve immediately on passing trays.
Concentrated Flavor Control: Using RC Horseradish Flavor Extract eliminates the watery texture and fibrous pulp of prepared jarred horseradish, allowing sour cream to hold a firm, pipeable shape that won't weep onto crostini.
Tenderloin Slicing Tip: Cutting the tenderloin into 4 lengthwise strips prior to searing increases the surface area for the peppercorn crust while ensuring each 1/4-inch slice fits perfectly on a single crostini round.
Advance Preparation: The crostini and seared tenderloin strips can be prepared up to 4 hours in advance. Slice meat and assemble with piped cream immediately before passing service to keep crostini ultra-crisp.
