 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
These little tidbits pack quite a wallop! The combination of flavors, make them wonderful! I love tenderloin in any shape or form and these are great for a holiday party, guests, or best of all, you & your SO for a night of indulgence! Based on a recipe from Williams-Sonoma Entertaining For ease of preparation, this can all be prepared a day ahead of time; it needs a chilling time of 4 hours to overnight. That is one of the beauty's of this recipe! Ingredients:
1 1/2 lbs beef tenderloin (ask butcher to trim and preprare) |
1 tablespoon chopped brined green peppercorn |
1 tablespoon fresh tarragon |
5 -7 chopped green onions, including tender green tops |
1 -2 garlic clove, smashed |
finely sliced green onion, for garnish |
coarse salt |
3 tablespoons olive oil |
crushed red pepper flakes, to taste (optional) |
french baguettes or italian bread, 1/4-inch slices |
1/2 cup whipped cream cheese, at room temperature |
2 tablespoons white horseradish |
Directions:
1. PREPARE THE FILLET:.
2. Preheat oven to 400ºF.
3. Allow beef to come to room temperatue, about 30 minutes.
4. In a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
5. Spread the mixture out on a plate or platter large enough to hold the beef.
6. Brush 1 tablespoon of the olive oil on all sides of the beef fillet.
7. Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
8. In a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
9. Add the beef and sear until browned on all sides, 3-4 minutes.
10. Place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºF(54ºC)for medium rare 8-10 minutes.
11. Transfer the beef to a piece of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
12. PREPARE THE BAGUETTE:.
13. Reduce the oven temperature to 300ºF. Arrange the baguette slices in a single layer on a rimmed baking sheet.
14. Place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
15. Remove from the oven and let cool.(The toasts can be stored in an airtight container at room temperature overnight).
16. PREPARE THE HORSERADIH CREAM:.
17. In a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(The cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
18. TO ASSEMBLE:.
19. Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (Slice when it is cold and you'll be able to slice it even thinner).
20. Spread an equal amount of the horseradish cream on each of the toasts.
21. Place a slice or two of beef on top of the cream cheese.
22. Garnish each canapé with a few slices of green onion.
23. Arrange the canapés on a doily or festive napkin-lined tray and serve immediately.
24. Enjoy with some bubbly!
|
|