Beef Tenderloin Cornbread Crostini

     The perfect appetizer for any southern soiree, this recipe combines a few of my favorite foods + ingredients.  First of all, the beef tenderloin.  I love a good, rare beef tenderloin that is well seasoned and this recipe gives you easy instructions for perfecting it.  The shaved beef tenderloin is layered on top of a slightly sweet, super crispy herbed cornbread crostini then layered up with horseradish blue cheese sauce, arugula, and pickled red onion (I KNOW, so good).  The horseradish sauce has a little bite and is the perfect contrast to the slightly sweet flavor of the cornbread.  The arugula adds a little brightness, as does the pickled red onion with an extra dose of tanginess.  Not only is this a super delicious, crowd-pleasing appetizer but it's also very filling and could serve as a meal coupled with a few other snacks + finger foods.  I have a feeling this will be a derby party staple for years to come! You will find all the ingredients and step-by-step instructions for this recipe below!

xoxo

Emily 

makes approximately 24 crostini

 

For the Beef Tenderloin:

1/2 lb. beef tenderloin

salt and pepper

 

For the Cornbread Crostini:

2 cups self-rising white cornmeal mix

2 tablespoons sugar

2 eggs

1/2 cup sour cream

1/2 cup melted butter

1/2 cup buttermilk

1/4 cup chopped parsley

1/4 cup chopped chives

1 teaspoon salt

 

For the Horseradish Blue Cheese Sauce:

1 tablespoon horseradish sauce

1/2 cup mayo

1/4 cup sour cream

1/4 cup blue cheese

drizzle of olive oil

 

To Assemble:

shaved beef tenderloin

herbed cornbread crostini

1 cup arugula

1/4 cup pickled red onion

horseradish blue cheese sauce

 

1. For the beef tenderloin: Crust all sides of the beef with salt and pepper. Bake at 135 degrees for 45 minutes. Heat a cast iron skillet on high heat.  Sear all sides of the beef for 2 minutes each.  Let rest 45 minutes.  Refrigerate an hour or overnight. Thinly slice or shave thin. 

2. For the herbed cornbread crostini: Preheat the oven to 450 degrees.  Whisk together eggs, sour cream, butter, and buttermilk.  Add the cornmeal, sugar, salt, parsley, and chives.  Mix well until combined.  Spoon about 1-2 tablespoons of batter into each cup of a well greased muffin pan, just barely covering the bottom of each cup.  Bake at 450 degrees for about 8 minutes until set.  Serve warm.

3. For the horseradish blue cheese sauce: Mix all ingredients together in a small dish or use a food processor for a smoother texture.

4.  To assemble the crostini:  Top each cornbread crostini with a small dollop of sauce, add 1 or 2 pieces of beef tenderloin, top with 1 sprig of arugula and 1-2 pickled red onions.