Maple Leaf Canadian and Family Owned



Grilled Tenderloin Crostini with Pickled Onions and Horseradish Cream


Carve Beef Grilled Tenderloin Crostini Recipe Photo


Tender slices of grilled steak are complemented with tangy pickled onions, a tart cream sauce, peppery arugula and pungent blue cheese to create a two-bite hors d’oeuvre offering that’s perfect any time of year.


Makes: 64 crostini
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes (+ 1 hour marinating time)




Pickled Onions

1/2 cup (125 mL) Cider vinegar
2 tbsp. (30 mL) Sugar
1 tsp. (5 mL) Salt
1 clove Garlic, smashed
1/2 tsp. (2 mL) Black peppercorns
1 Red onion, very thinly sliced (90 g)


Horseradish Cream

1 1/2 cups (375 mL) Sour cream
1/2 cup (125 mL) Grated fresh horseradish (13 g)
1/4 cup (60 mL) Chopped dill (60 g)
1/4 cup (60 mL) Olive oil
2 tbsp. (30 mL) Lemon juice
2 tbsp. (30 mL) Finely chopped chives (4 g)
1/4 tsp (1 mL) Each salt and pepper



8 Carve™ Premium Ontario Beef - Tenderloin Steaks (3.5 lb/1.6 kg)
1/4 cup (60 mL) Canola oil
1 tsp. (5 mL) Each kosher salt and cracked black pepper (2 g each)
2 Baguettes, cut into 64 slices (800 g)
1/4 cup (60 mL) Olive oil
4 cups (1 L) Baby arugula (120 g)
2 1/2 cups (625 mL) Blue cheese, crumbled (10.6 oz/ 300 g)





1. Pickled Onions: In small saucepan, combine vinegar, sugar, salt, garlic and peppercorns; bring to simmer. Add onion slices to 2-cup (500 mL) Mason jar. Pour simmering liquid over onions, ensuring onions are covered.


2. Horseradish Cream: In small bowl, stir together sour cream, horseradish, dill, olive oil, lemon juice, chives, salt and pepper. Refrigerate for at least 1 hour or for up to 3 days.


3.  Assembly: Rub steaks all over with canola oil; season with salt and pepper. Grill over medium-high heat for about 2 minutes per side or until well-marked. Cook in 400°F oven for about 10 minutes or until internal temperature of 145° (63°) degrees. Let stand for 10 minutes.

Meanwhile, brush both sides of each baguette slice with olive oil. Broil for about 1 minute per side or until golden brown. Spread 1/2 tbsp (7 mL) Horseradish Cream over each slice and top with 1 tbsp (15 mL) arugula. Thinly slice steak and arrange over top; sprinkle with 2 tsp (10 mL) blue cheese and pickled onion slice. Serve immediately.




  • Use any variety of blue cheese, such as Stilton, Danish, Roquefort or Gorgonzola.
  • Offer this recipe as a sandwich option on an upscale lunch menu.



Nutrition Facts

Per 2 crostini


Calories 240
Fat 12g
Saturated Fat 4.5g
Trans Fat 0.1g
Cholesterol 35mg
Sodium 460mg
Carbohydrate 16g 
Fibre 1g
Sugars 2g
Protein 15g




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