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Beef Tenderloin With Artichoke Puree On Rye

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Ingredients

Adjust Servings:
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

Nutritional information

63.5
Calories
21 g
Calories From Fat
2.4 g
Total Fat
0.8 g
Saturated Fat
17.1 mg
Cholesterol
420.9 mg
Sodium
4.9 g
Carbs
0.9 g
Dietary Fiber
0.5 g
Sugars
5.6 g
Protein
1328g
Serving Size

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Beef Tenderloin With Artichoke Puree On Rye

Features:
    Cuisine:

    This is a great appetizer if you are looking for something out of the ordinary. I made everything "as is" but went with the original recipe and grilled two tenderloin steaks for the beef instead of the deli meat. YUM! The flavors went together really well and I loved the crunch of the arugula leaves. I must have been"heavy" on the artichoke spread because it only made about 24-28 toasts and used all of the spread. We took it to a small wine tasting party and it was very well received and I was asked for the recipe. It's going in my keeper book.

    • 48 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Beef Tenderloin With Artichoke Puree on Rye Toasts, 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!, This is a great appetizer if you are looking for something out of the ordinary I made everything as is but went with the original recipe and grilled two tenderloin steaks for the beef instead of the deli meat YUM! The flavors went together really well and I loved the crunch of the arugula leaves I must have been heavy on the artichoke spread because it only made about 24-28 toasts and used all of the spread We took it to a small wine tasting party and it was very well received and I was asked for the recipe It’s going in my keeper book , 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!


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    Steps

    1
    Done

    Puree Artichokes in Processor Until Almost Smooth.

    2
    Done

    Add Mayonnaise, Grated Parmesan, Lemon Juice, Tarragon, Lemon Peel, Garlic, Nutmeg and Cayenne.

    3
    Done

    Process Until Well Blended.

    4
    Done

    Transfer to a Small Bowl.

    5
    Done

    Season With Salt and Pepper.

    6
    Done

    Preheat Oven to 350f.

    7
    Done

    Arrange Cocktail Rye Slices on a Large Baking Sheet.

    8
    Done

    Bake Until Golden Brown, About 8 Minutes.

    9
    Done

    Cool.

    10
    Done

    Spread 1 Teaspoon Artichoke Puree on Each Rye Bread Slice (save Remaining Puree For Another Use).

    11
    Done

    Top With Arugula Leaf.

    12
    Done

    Take One Slice of Beef and Roll Up and Place on Arugula Leaf.

    13
    Done

    Trim Beef to Fit as Necessary.

    14
    Done

    Garnish With Shaved Parmesan.

    Avatar Of John Jackson

    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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