INGREDIENTS
1/4 cup olive oil, divided
2 cups finely chopped fresh mushrooms
3 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry sherry
1/2 cup heavy whipping cream
1 tablespoon salt, divided
1/2 teaspoon ground black pepper, divided
2 (8-ounce) beef tenderloin fillets
1 (3-ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) French baguette
2 tablespoons olive oil
Garnish: fresh chives

PREPARATION
Chive and Horseradish Cream: In a small bowl, combine cream cheese, sour cream, chives, horseradish, salt, and
pepper, stirring until combined well. Cover, and refrigerate until needed.

Crostini: Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside. Cut 24 ( 1/4-inch-thick) slices
from baguette. Brush both sides of slices with olive oil. Place on prepared pan. Bake for 8 minutes.

Mushrooms: In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add mushrooms, shallots, and
garlic. Cook until mushrooms are tender, 4 to 5 minutes, stirring frequently. Add sherry, cream, 1/2 tablespoon salt,
and 1/4 teaspoon pepper. Simmer until liquid is completely absorbed, 15 to 20 minutes, stirring frequently. Remove
from heat and cool slightly.

Beef Tenderloin: Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. Sprinkle remaining
1/2 tablespoon salt and 1/4 teaspoon pepper evenly on beef fillets. Set aside. In a medium skillet, heat remaining 2
tablespoons olive oil over medium-high heat. Cook fillets in hot oil until browned, 2 to 3 minutes per side. Transfer
fillets to prepared pan. Bake until internal temperature of meat registers at least 145° (rare) on an instant-read
thermometer, 10 to 15 minutes. Remove from oven, and let rest for 2 minutes. Thinly slice steaks into 24 pieces.

Assemble: Spread 1 teaspoon Chive and Horseradish Cream on each Crostini. Spoon 2 teaspoons mushroom mixture
on top of cream. Place a slice of beef on top of mushroom mixture. Garnish with fresh chives.