Crostini Beef Tenderloin

Makes about 20 hors d'oeuvres

1 lb. Beef Tenderloin
2 Tbsp. Sea Star™ sea salt
2 Tbsp. Black sesame seeds
Vegetable Oil (to sear)

Horseradish and Chive Sauce:
4 oz. Crème Fraiche
1 to 2 oz. Horseradish
1 bunch chives with chive blossoms
1 Baguette (thinly sliced)
2-3 Tbsp. Good Extra Virgin Olive Oil

To Prepare:
Crush Sea Star™ sea salt and black pepper, combine with black sesame seeds and press (or roll) onto beef tenderloin. Sear tenderloin in hot vegetable

oil in a sauté pan. Brown on all sides, then place in oven at 350° forabout 10 minutes (check for doneness with meat thermometer). Remove from oven and cool completely. Meat preparation may be done one day in ahead).

To make crostini, slice baguette and toast under boiler on one side. Brush lightly with olive oil and season with Sea Star™ sea salt.

Whisk together crème fraiche and horseradish to taste. Finely slice chives.

To Finish:
Lavender StarSlice the tenderloin to fit nicely on a crostini. Layer crostiniwith horseradish and chive sauce and tenderloin, garnishing with chive blossoms and chives. Enjoy!