Grilled Tenderloin Crostini with Pickled Onions and Horseradish Cream

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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.

Serves or Makes: 64 crostini
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (+ 1 hour marinating time)


Pickled Onions

1/2 cup (125 mL) Cider Vinegar

2 tbsp. (30 mL) Sugar

1 tsp. (5 mg) 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

1 cup (250 mL) Grated Parmesan cheese (5 g)


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.

  4. 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 12 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Cholesterol 35 mg
Sodium 460 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 2 g
Protein 15 g