Beef Carpaccio Pinwheels & Spicy Tomato Chutney

filled with Horseradish, Fresh Herbs, and Served with Garlic Almond Crostini


  • 2 ea. 6 oz. Harris Ranch tenderloins
  • 1/2 cup horseradish prepared
  • 3/4 cup cream cheese soften
  • 1 tbsp. basil chive, and oregano, combined and chopped
  • 1 cup tomato chutney recipe to follow
  • 12 ea. garlic-almond crostinis quarter size
  • Olive oil
  • Salt and Pepper


  • Combine horseradish, cream cheese, and fresh herbs. Season with salt and pepper.
  • Garlic-almond crostini are little round toast that has been cut out with a cutter, seasoned with olive oil and baked in an oven until golden brown. They are served at room temperature
  • Pound out each tenderloin between plastic with a mallet. It should be an oblong shape.
  • Spread the horseradish mixture on the beef, roll up to form a spiral, wrap each with plastic and store in the refrigerator for one hour.
  • Remove from the refrigerator, season with olive oil, salt and pepper. Sear in a hot pan quickly to get a nice crust but not to cook the beef too much. Place in the refrigerator for one hour.
  • Slice the pinwheel beef rolls, place on top of the crostinis and top with the tomato chutney. Yields 12 portions.