with horseradish aioli & pesto
Yield: Makes 10 Crostini
Prep Time: 40 minutes
Cook Time: 15 minutes
Wine Suggestion: Canoe Ridge Estate Merlot, Indian Wells Merlot, Columbia Valley Merlot, Columbia Valley Syrah
10 oz portion beef tenderloin
Kosher salt & pepper, to taste
Horseradish aioli, recipe follows
10 Crostini
1/2 cup store-bought or homemade Pesto
Preheat oven to 400°. Season beef with salt & pepper. Place large skillet over medium-high heat; sear tenderloin on all sides. Transfer beef to baking sheet and roast in oven until thermometer inserted in thickest part of fillet shows 125°. Remove from oven and set aside to cool. Slice tenderloin and season to taste with more salt & pepper.
Spread a little horseradish aioli on each crostini and top with beef slices. Top each with a dollop of pesto and serve.
1/2 cup mayonnaise
2 Tbs prepared horseradish, or more, to taste
Freshly ground black pepper
1/2 lemon
In small bowl whisk together mayonnaise and horseradish. Season with pepper and lemon juice.
