Place beef tenderloin in gallon zip lock bag and drizzle with Fustini&rsquo,s Single Varietal olive oil, Herbs of Naples Balsamic Vinegar, and season with salt and pepper and marinate overnight. Prepare a hot grill with both direct and indirect heat. Pat the tenderloin dry and brush grill with vegetable oil. Place tenderloin on the direct side and grill until seared well - 3 to 4 minutes. Turn over and sear the other side another minute or two. Move to the indirect side and cover. Cook until desired temperature is achieved - another 2 to 3 minutes for rare. Remove from grill and let rest 10 minutes. Combine the cream cheese, sour cream, horseradish Fustini&rsquo,s Tuscan Herb EVOO and season with salt and, pepper. To serve, spread some cream cheese on the bottom of each crostini, top with a few thin slices of tenderloin, and a dollop of Fustini&rsquo,s Onion Balsamic Jam.
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