For the beef:
For the crostini:
Horseradish crème sauce:
Preheat the oven to 500-degrees. Place the beef on a baking sheet and pat the outside dry with a paper towel. Rub the unsalted butter over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
To make the crostini cut the bread into 1/4-inch thick slices. Brush the slices thickly with olive oil and toast in a 350-degree oven until lightly brown.
Whisk together the sour cream, mayonnaise, mustard, horseradish, Worcestershire sauce, and a pinch of salt and pepper in a small bowl.
Assemble the canapé:
Spread the horseradish crème on crostini, top with sliced beef, a slice of tomato and a sprinkling of chives.
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