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.