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Beef Tenderloin Crostini with Horseradish Aioli and Pesto

Pairs with the 2009 Grenache/Syrah Blend


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.

Horseradish Aioli Ingredients

1/2 cup mayonnaise
2 Tbs prepared horseradish, or more, to taste
Freshly ground black pepper
1/2 lemon

Horseradish Aioli Instructions

In small bowl whisk together mayonnaise and horseradish. Season with pepper and lemon juice.

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