Ingredients

For the Blue Cheese Horseradish Cream:

• 1 cup sour cream
• ¼ cup crumbled blue cheese
• ¼ cup Morehouse Prepared Horseradish
• ½ teaspoon Morehouse Mustard

For the Filet:

• 2- 12 oz tenderloin beef filets (1.5-2 inches thick)
• Salt and pepper, to taste
• Ghee, vegetable oil, or preferred oil with a high smoke point

For the Crostini:

• 1 baguette, thinly sliced
• Extra-virgin olive oil or melted butter
• Flaky sea salt

Garnish:

Fresh dill or chives

Instructions

1. Prepare the Blue Cheese Horseradish Cream:

In a medium bowl, add the sour cream.

Stir in the crumbled blue cheese, horseradish, and mustard until well combined.

Cover and refrigerate for at least 30 minutes.

2. Cook the Filets:

For the best sear, pat the filets dry with paper towels, then season both sides generously with salt and pepper.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.

Add a tablespoon of ghee or your preferred high-smoke-point oil.

Once the oil is hot, add the filets to the pan. Sear for 3-4 minutes on each side for medium-rare, or preferred temperature.

Remove filets from the pan and let them rest for 15 minutes before slicing thinly.

3. Prepare the Crostini:

Preheat your oven to 400°F.

Place the baguette slices on a baking sheet. Brush each slice with olive oil or melted butter and sprinkle lightly with flaky sea salt.

Bake for 5-7 minutes, or until the bread is golden and crisp.

4. Assemble:

Top each crostini with a thin slice of filet.

Spread desired amount of the blue cheese horseradish cream onto sliced filet.

Garnish with fresh dill or chives. (Optional: Drizzled with balsamic glaze)