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Place beef tenderloin in gallon zip lock bag and drizzle with Fustini’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’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’s Onion Balsamic Jam.
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