Pepper-Crusted Tenderloin Crostini

• 2 large onions, thinly sliced
• 6 tablespoons butter, softened, divided
• 2 teaspoons sugar
• 1 tablespoon olive oil
• 1 beef tenderloin roast (1-1/2 pounds)
• 2 to 3 teaspoons coarsely ground pepper
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 2 teaspoons prepared horseradish
• 1 French bread baguette (10-1/2 ounces), cut into 30 slices
• Minced fresh parsley

1. In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.
2. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a
3. .
4. Bake at 425u0b0 for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes.
5. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a
6. . Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
7. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

onions, butter, sugar, olive oil, tenderloin, ground pepper, garlic, salt, horseradish, bread, fresh parsley

Taken from www.tasteofhome.com/recipes/pepper-crusted-tenderloin-crostini/ (may not work)