Pepper-Crusted Tenderloin Crostini

PEPPER-CRUSTED TENDERLOIN CROSTINI

2 large onions, thinly sliced
6 Tbsp. butter, softened, divided
2 tsp. sugar
1 Tbsp. olive oil
1 beef tenderloin roast (1-1/2 lb.)
2 to 3 tsp. coarsely ground pepper
2 garlic cloves, minced
3/4 tsp. salt
2 tsp. prepared horseradish
1 French bread baguette (10-1/2 oz.), cut into 30 slices
Minced fresh parsley

In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. Bake at 425 degrees for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 inches from heat for 2-3 minutes or until lightly golden brown. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Makes 2-1/2 dozen.