Marinated Tenderloin Wreath with Crostini

by Carly Cerniglia


The next hit of your holiday table, this marinated tenderloin wreath with toasty tomato-garlic crostini, is just as easy to make as it is to eat! Paired with a creamy herbed creme fraiche, this hearty app covers all the best attributes of a well-balanced dish. You and your guests will be sure to come back for seconds with this wonderful dish! 






For the Tenderloin: 

2 lb. tenderloin roast

¼ cup vegetable oil 

¼ cup olive oil 

one red onion, sliced thin, divided

¼ cup red wine vinegar

2 teaspoons Dijon mustard

2 teaspoons salt

For the crostini: 

one Roma tomato

one baguette

1-2 cloves of garlic

salt and pepper

olive oil

Herbed Creme Fraiche:

½ cup creme fraiche 

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

¼ teaspoon garlic powder

pinch of salt

For serving: Chopped fresh herbs


Preheat oven to 375 degrees. Place tenderloin in a baking dish and bake for 40-45 minutes, or until desired temperature. Let cool for 10 minutes and slice into thin rounds and put in a clean deep dish.

In a small bowl, mix Dijon, half of the sliced red onion, red wine vinegar, and salt. Whisk in oils until blended. Pour over tenderloin and chill covered for several hours or overnight. 

When ready to serve, arrange like a wreath on a large plate with a lip and top with the remaining half red onion sliced thin. 

Slice the baguette into thin rounds. Drizzle with olive oil, salt, and pepper and bake at 375 degrees for 10 minutes or until golden brown and slightly crisp. Remove from the oven and carefully rub the garlic clove over all the crostini. Slice the stem end off of the Roma tomato and rub, cut side down, over the crostini. 

In a small bowl, mix herbed creme fraiche ingredients. Place in the middle of the serving tray. Sprinkle fresh herbs over the dish. Serve with crostini. Enjoy!