Best Beef Tenderloin And Artichoke Purée On Rye Toasts Recipes

Beef Tenderloin With Artichoke Puree on Rye Toasts image

Provided by yooper

Categories Meat

Time 28m

Yield 48 slices

Number Of Ingredients 13

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

Steps:

Puree artichokes in processor until almost smooth.
Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.
Process until well blended.
Transfer to a small bowl.
Season with salt and pepper.
Preheat oven to 350°F.
Arrange cocktail rye slices on a large baking sheet.
Bake until golden brown, about 8 minutes.
Cool.
Spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
Top with arugula leaf.
Take one slice of beef and roll up and place on arugula leaf.
Trim beef to fit as necessary.
Garnish with shaved Parmesan.

Fillet of Beef, Arugula, and Artichoke Crostini image

Yield Makes 36 crostini

Number Of Ingredients 8

a 2 1/2-pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white-wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler

Steps:

Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

Beef Tenderloin and Artichoke Purée on Rye Toasts image

Yield Makes 48

Number Of Ingredients 14

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
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon ground nutmeg
Generous pinch of cayenne pepper
2 teaspoons vegetable oil
2 8-ounce beef tenderloin steaks (each about 1 inch thick)
48 slices cocktail rye bread
48 small arugula leaves
Thinly shaved Parmesan cheese

Steps:

Puree artichokes in processor until almost smooth. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne. Process until well blended. Transfer to small bowl. Season with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to plate. Cool. (Artichoke puree and steaks can be made 1 day ahead. Cover separately; chill.)
Preheat oven to 350°F. Using 1 1/2-inch round cookie cutter, cut 48 rounds from rye bread. Arrange rounds on large baking sheet. Bake until golden brown, about 8 minutes. Cool.
Spread 1 teaspoon artichoke puree on each rye round (save remaining puree for another use). Top with arugula leaf. Cut each steak across grain into 24 thin strips. Starting at 1 short end, roll up each beef strip. Place atop arugula. Garnish with shaved Parmesan.