Grilled Beef Tenderloin Crostini with Dried Plum Jam and Horseradish Cream

Recipe Courtesy of St. Supéry Estate Culinary Team


1 lb. Beef tenderloin, or any other favorite, tender cut of beef



2 Tbsp. Extra Virgin Olive Oil, divided in half

6 each dried plums, rough chopped

2 Tbsp. minced shallot

½ tsp. minced thyme

2 Tbsp. honey

1 Tbsp. red wine vinegar

2 Tbsp. water

1 star anise

Salt & Pepper to taste

2 Tbsp. crème fraiche

¼ C whipping cream

1 Tbsp. fresh grated horseradish

1 Tbsp. minced chives

Salt & Pepper to taste


1 baguette, cut into crostini, rubbed with a little garlic and oil, and toasted at 325˚ until crisp and lightly browned.

Season the steak well with salt and pepper. Set aside at room temp for up to ½ hour, or in the fridge if longer, until ready to use.

In a small skillet, sauté the shallot in 1 tablespoon of olive oil until translucent. Add remaining ingredients through the star anise and bring to a gentle simmer. Reduce heat to low and cook until most of the moisture has been evaporated and you are left with a chunky jam. In the bowl of a stand mixer, whip crème fraiche and cream until stiff peaks form. Fold in horseradish and chives and season. Place in a piping bag with a plain tip or a Ziploc with the corner cut off.

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