Beef Tenderloin with Horseradish Cream Crostini

• 2 beef yenderloin medallions
• 1 baguette
• Olive oil
• 1 clove garlic (For toast)
• 1 bulb roasted garlic
• 1-1/2 cup heavy cream
• 1/4 cup horseradish drained (medium heat)
• 1 tsp. cornstarch (optional)

1. Preheat oven to 375.
2. Slice baguette into 1/2" slices and arrange on baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Place in oven for 10-15 minutes or till bread is toasted.
5. Once bread is toasted rub garlic clove over each piece.
6. Meanwhile, heat a skillet on high heat with a little olive oil.
7. Generously season beef.
8. Sear beef on all sides about 2-3 minutes per, let rest 10 minutes.
9. Slice beef into 1/8" slices, the inside should be rare.
10. For the sauce reduce cream to about 3/4 cup then transfer to a bowl.
11. In a separate bowl mix together roasted garlic and horseradish.
12. Season with salt and pepper then add the cream.
13. Place in fridge and chill for 20 minutes.
14. For the crostini place a slice of beef on a piece of toast then dollop horseradish cream on top of beef.
15. Then serve.

beef yenderloin, baguette, olive oil, clove garlic, garlic, heavy cream, horseradish, cornstarch

Taken from www.foodgeeks.com/recipes/21245 (may not work)