Beef Tenderloin With Artichoke Puree on Rye Toasts |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A sophisticated appetizer I adapted from Bon Apetit. The original recipe called for 2 8-ounce tenderloin steaks, cooked and thinly sliced. I cheated and used deli roast beef to simplify things. The leftover puree makes a nice sauce for dipping vegetables or chips, and it makes a great sandwich spread! Ingredients:
1 (14 ounce) can artichoke hearts, drained well |
3 tablespoons mayonnaise |
3 tablespoons freshly grated parmesan cheese |
1 tablespoon fresh lemon juice |
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon |
1 teaspoon lemon zest, grated |
1 garlic clove, minced |
1/4 teaspoon ground nutmeg |
1 pinch cayenne pepper |
1 lb good quality deli roast beef, sliced thinly |
48 slices rye cocktail bread |
48 small arugula leaves |
thinly shaved parmesan cheese |
Directions:
1. Puree artichokes in processor until almost smooth.
2. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.
3. Process until well blended.
4. Transfer to a small bowl.
5. Season with salt and pepper.
6. Preheat oven to 350°F.
7. Arrange cocktail rye slices on a large baking sheet.
8. Bake until golden brown, about 8 minutes.
9. Cool.
10. Spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
11. Top with arugula leaf.
12. Take one slice of beef and roll up and place on arugula leaf.
13. Trim beef to fit as necessary.
14. Garnish with shaved Parmesan.
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