Serving beef tenderloin for a dinner party with friends is indeed luxurious. If you are like me, funding a beef tenderloin dinner is well, a little more expensive than the budget allows. These little beef tenderloin bites are the perfect solution! They are decadent and delicious, your guests will love them, they are totally doable on a budget and they are a cinch to put together.
All of the components can be made ahead of time and they are served at room temperature so there are no worries about replenishing and keeping them hot or cold.
Start by making the caramelized onions. For 12 to 15 bites slice 1 large white onion thinly (sweet variety such as Walla Walla, Vidalia etc if you can get your hands on one). Preheat a saute pan on medium/low heat. Add 1T olive oil. Once heated add the onions and saute slowly stirring only occasionally until caramelly brown. This can take 45 – 60 minutes. Remove from heat, add a pinch of salt and a splash or two of balsamic vinegar. Set aside to cool.
For the tenderloin – I used a center cut beef tenderloin. I purchased just under 1 kilo and split into two pieces (2/3 and 1/3) and froze the larger portion for a future meal. The smaller portion (~350g) I trimmed of visible fat and tied with butcher twine. Preheat the oven to 400 degrees F (200*C). Salt and pepper the tenderloin and place in a roasting pan. Roast for 20 – 30 min. depending on how rare you prefer your beef to be. Remove from the oven and let rest for at least 15 minutes before slicing it as thinly as possible. Tip – remove your roast from the refrigerator 20 – 30 minutes prior to roasting so it can come to room temperature. The beef will roast much more evenly.
For the horseradish cream – Bring 1/2 brick of cream cheese to room temperature, add 1 – 2T prepared horseradish, a dash of Worcestershire sauce, and salt and pepper to taste.
To assemble – slice a French baguette on the slight diagonal and lightly toast. Allow the toast to cool. Spread the horseradish cream cheese on the toast, top with a slice of beef and a small spoonful of onions. Arrange on platter and serve.