1 pound beef filet 1 Tablespoon olive oil 1 Tablespoon crushed black peppercorns Salt 1/4 cup creme fraiche 1 Tablespoon gf horseradish 2 teaspoons fresh thyme, chopped 24 gf crostini
For crostini: Bake baguettes from a gf french bread mix. We used the Gluten Free Pantry’s Country French Bread Mix. This can be done a day ahead. Cut baguette into 1/4" slices and brush or spray both sides of slices with olive oil.
Broil each side until nicely toasted. Be careful to watch them closely, as they will burn easily.
For creme fraiche: In a medium bowl add 2 cups cream and 2 tablespoons buttermilk and blend. Cover bowl and set on counter for 24 to 48 hours, until mixture has thickened and smells slightly sour. Refrigerate.
Cut filet in half and rub entire surface with oil. Season with salt and about 1/4 of the pepper.
In a large heay skillet heat 1 tablespoon oil over high heat. When hot, add filets and brown on both sides, about 3-4 minutes. The filets should be medium-rare. Remove filets from skillet.
In a small bowl, mix together creme fraiche, horseradish and thyme. Season to taste with salt and pepper.
Slice the filets into 1/4" slices and top each crostini with a beef slice. Top beef with a small spoonful of horseradish mixture and serve.