Pella Chronicle

January 2, 2013

Beef Tenderloin Crostini

The Chronicle

Pella —  


1/2 lb rare beef tenderloin, thinly sliced
1 12 inch french bread baguette
2 Tbsp blue cheese crumbles
1 tsp prepared horseradish
1 tsp granulated garlic
1 tsp dry italian seasoning
8 oz sour cream
2 Tbsp mayonnaise
1/2 c extra virgin olive oil
1 pkg spring mix salad
1 lg onion, thinly sliced
1/2 stk butter

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1 Tbsp brown sugar
  salt and pepper, to taste



Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
Add the butter to frying pan. Add onions and brown sugar. Cook onions on low-medium heat until caramelized this should take about 10-15 minutes
Slice french bread baguette in 1/4 inch slices, brush with the olive oil and sprinkle with Italian seasoning. Broil in oven until golden brown.
On a large platter, arrange the crostini slices. Spread the blue cheese sauce on the crostini, add some spring mix salad leaves, layer the beef and top off with the caramelized onions.