2 pound beef tenderloin
1 pint heavy cream
1 teaspoon extra virgin olive oil
1 tablespoon horseradish (or to taste)
2 teaspoons garlic, minced and divided in half
3 ounces wild arugula, chopped
4 ounces Pecorino cheese, grated
1 ounce basil
1 ounce oregano
1 bunch parsley
1 ounce thyme
Salt and pepper to taste
Season the tenderloin with olive oil, salt and pepper. Grill until rare or medium rare. Let the meat rest, then slice thinly.
Cut the baguette on the bias, drizzle with olive oil and season with salt and pepper to taste. Bake at 350 degrees for 7 - 10 minutes until golden.
Whisk together garlic, horseradish, heavy cream, salt and pepper until stiff. Spread on top of toasted baguette slices.
Mix together the juice and zest of one lemon with 1 teaspoon garlic, plus salt and pepper. This is the dressing to toss with the chopped arugula. Place arugula on top of each crostini then layer with sliced meat, grated pecorino cheese and top with herb sauce.
To make the herb sauce, puree basil, oregano, parsley, thyme and the juice and zest of one lemon in a food processor. Season with salt and pepper to taste.