Beef Tenderloin Cornbread Crostini with Horseradish Blue Cheese Sauce
this post is sponsored by Kentucky Beef
Our Kentucky Derby might have been delayed this year, but now it’s right around the corner and we’re ready to celebrate in Kentucky, even in September. I always love putting together derby party recipes every year and this beef tenderloin crostini just so happens to be the perfect appetizer for any southern soiree! This recipe combines a few of my favorite foods + ingredients.
First of all, the beef tenderloin. I love a good beef tenderloin that is well seasoned and this recipe gives you easy instructions for perfecting it. The shaved beef tenderloin is layered on top of a slightly sweet, super crispy herbed cornbread crostini, then layered up with horseradish blue cheese sauce, arugula, and pickled red onion. The horseradish sauce has a little bite and is the perfect contrast to the slightly sweet flavor of the cornbread. The arugula adds a little brightness, as does the pickled red onion with an extra dose of tanginess.
Not only is this a super delicious, crowd-pleasing appetizer but it's also very filling and could serve as a meal coupled with a few other snacks + finger foods. I have a feeling this will be a derby party staple for years to come! You will find all the ingredients and step-by-step instructions for this recipe below!
xoxo
Emily
makes approximately 24 crostini
For the Beef Tenderloin:
1/2 lb. beef tenderloin
salt and pepper
For the Cornbread Crostini:
2 cups self-rising white cornmeal mix
2 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup melted butter
1/2 cup buttermilk
1/4 cup chopped parsley
1/4 cup chopped chives
1 teaspoon salt
For the Horseradish Blue Cheese Sauce:
1 tablespoon horseradish sauce
1/2 cup mayo
1/4 cup sour cream
1/4 cup blue cheese
drizzle of olive oil
To Assemble:
shaved beef tenderloin
herbed cornbread crostini
1 cup arugula
1/4 cup pickled red onion
horseradish blue cheese sauce
1. For the beef tenderloin: Crust all sides of the beef with salt and pepper. Bake at 135 degrees for 45 minutes. Heat a cast iron skillet on high heat. Sear all sides of the beef for 2 minutes each. Let rest 45 minutes. Refrigerate an hour or overnight. Thinly slice or shave thin. Cook to an internal temperature of 145 degrees. Find more details on cooking beef tenderloin here: https://www.beefitswhatsfordinner.com/cuts/cut/2773/tenderloin-boneless.
2. For the herbed cornbread crostini: Preheat the oven to 450 degrees. Whisk together eggs, sour cream, butter, and buttermilk. Add the cornmeal, sugar, salt, parsley, and chives. Mix well until combined. Spoon about 1-2 tablespoons of batter into each cup of a well greased muffin pan, just barely covering the bottom of each cup. Bake at 450 degrees for about 8 minutes until set. Serve warm.
3. For the horseradish blue cheese sauce: Mix all ingredients together in a small dish or use a food processor for a smoother texture.
4. To assemble the crostini: Top each cornbread crostini with a small dollop of sauce, add 1 or 2 pieces of beef tenderloin, top with 1 sprig of arugula and 1-2 pickled red onions.
