Beef Tenderloin Bruschetta (Appetizer)
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- Beef tenderloin
- Olive oil
- Heavy Cream
- Wild Arugula
- Season tenderloin with olive oil, salt and pepper. cook for 13-17 minutes in the GE Advantium, let meat rest. Slice meat thinly. Cut baguette on bias, drizzle with olive oil and sprinkle salt and pepper to taste. Bake in oven at 350 degrees for 7-10 minutes, or until golden.
- Wisk together garlic, horseradish, heavy cream, salt and pepper until stiff. Spread on top of toasted baguette slices.
- Mix together lemon juice, zest, garlic, salt and pepper. Toss dressing with chopped arugula. Place arugula on top of each crostini with horseradish. Then layer with sliced meat, grated pecorino and herb sauce.
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