Tenderloin Crostini With Onion Confit And Dijon Horseradish Sauce
• 1 Baguette
• 3 Tbsp Extra-virgin olive oil
• 2 large Yellow onions, chopped
• 1 lb Tenderloin|Salt and pepper, to taste
• 3 ea Fresno peppers
• 8 fl oz Ken’s® Dijon Horseradish Sauce
Directions
- Preheat the oven to 350°F.
- Thinly slice the baguette on a slight bias and brush with olive oil. Sprinkle with salt. Bake for 10 to 15 minutes, or until crunchy.
- Heat 2 tablespoons of olive oil in a large skillet on low heat. Add onions and a pinch of salt. Cook the onions on low heat, stirring frequently until the onions begin to brown. Turn up the heat to medium and continue caramelizing the onions.
- Season the tenderloin with salt and pepper and grill until medium rare. Let the tenderloin rest 10 minutes before slicing.
- Slice the Fresno peppers thinly.
- Spread a thin layer of onion confit on each crostini. Top with a slice of tenderloin followed by a dollop of Ken’s® Signature Dijon Horseradish Sauce.
- Place a thin slice of pepper on top.
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