Medium rare tenderloin is the star of this delicious dish. Marinated in olive oil and fresh herbs, with a bright red wine vinegar pop, this tenderloin is juicy, savory, and exciting. The flavor burst from the red onions mixed with the cool, creamy herbed creme fraiche make this appetizer a crowd-pleaser.
For the Tenderloin:
2 lb tenderloin roast
¼ cup vegetable oil
¼ cup olive oil
1 red onion, sliced thin, divided
¼ cup red wine vinegar
2 tsp dijon mustard
2 tsp salt
For the Herbed Creme Fraiche:
½ cup creme fraiche
2 Tbsp fresh dill, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
¼ tsp garlic powder
Pinch of salt
For the Crostini:
1 roma tomato
1 baguette
1-2 cloves of garlic
Salt & pepper
Olive oil
Preheat oven to 375 degrees Fahrenheit. Place tenderloin in a baking dish and bake for 40-45 minutes, or until desired temperature. Let cool for 10 minutes and slice into thin rounds and put in a clean deep dish.
In a small bowl mix dijon, half of the sliced red onion, red wine vinegar, and salt. Whisk in oils until blended. Pour over tenderloin and chill covered for several hours or overnight.
When ready to serve, arrange like a wreath on a large plate with a lip and top with the remaining ½ red onion sliced thin.
Slice the baguette into thin rounds. Drizzle with olive oil, salt and pepper and bake at 375 degrees Fahrenheit for 10 minutes or until golden brown and slightly crisp. Remove from the oven and carefully rub the garlic clove over all of the crostini. Slice the stem end off the roma tomato and rub, cut side down over the crostini.
In a small bowl, mix together herbed creme fraiche ingredients. Place in the middle of the serving tray. Sprinkle fresh herbs over the dish. Serve with crostini. Enjoy!
