Directions:
- /2 lb. beef tenderloin (about a 1-1/2-inch steak)
- Kosher salt and freshly ground black pepper
- /4 cup crème fraîche (or sour cream)
- To 3 tsp. prepared horseradish
- Recipe Crostini
- Pale, inner pieces of frisée (curly endive), washed and dried
- And some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it’s done to your liking, about 10 minutes total for medium rare. Transfer to a cutting board, let rest for 5 minutes, and then slice the beef thinly.
- Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper.
- To assemble, top the crostini with a slice of beef, a dollop of the crème fraîche, and a small piece of frisée and serve.
- Make ahead tips
- The beef can be cooked a few hours ahead and refrigerated. Bring it to room temperature and slice just before serving.
- Photo: Scott Phillips
- From Fine Cooking 61, pp. 98c
- December 1, 2004
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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