1 French bread baguette (10-1/2 ounces), cut into 30 slices
Minced fresh parsley
Instructions
In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.
Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Yield- 2-1/2 dozen.
Originally Submitted
12/7/2010
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