Beef Tenderloin Canapés - cooking recipe

Ingredients

BEEF
1 1/2 lbs beef tenderloin (ask butcher to trim and preprare)
1 tablespoon chopped brined green peppercorn
1 tablespoon fresh tarragon
5 -7 chopped green onions, including tender green tops
1 -2 garlic clove, smashed
finely sliced green onion, for garnish
coarse salt
3 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
French baguettes or Italian bread, 1/4-inch slices
HORSERADISH CREAM
1/2 cup whipped cream cheese, at room temperature
2 tablespoons white horseradish

Preparation

PREPARE THE FILLET:
Preheat oven to 400\u00b0F.
Allow beef to come to room temperatue, about 30 minutes.
In a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
Spread the mixture out on a plate or platter large enough to hold the beef.
Brush 1 tablespoon of the olive oil on all sides of the beef fillet.
Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
In a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
Add the beef and sear until browned on all sides, 3-4 minutes.
Place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120\u00b0F(54\u00b0C)for medium rare 8-10 minutes.
Transfer the beef to a piece of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
PREPARE THE BAGUETTE:
Reduce the oven temperature to 300\u00b0F. Arrange the baguette slices in a single layer on a rimmed baking sheet.
Place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
Remove from the oven and let cool.(The toasts can be stored in an airtight container at room temperature overnight).
PREPARE THE HORSERADIH CREAM:
In a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(The cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
TO ASSEMBLE:
Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (Slice when it is cold and you'll be able to slice it even thinner).
Spread an equal amount of the horseradish cream on each of the toasts.
Place a slice or two of beef on top of the cream cheese.
Garnish each canape with a few slices of green onion.
Arrange the canapes on a doily or festive napkin-lined tray and serve immediately.
Enjoy with some bubbly!