Beef Tenderloin With Artichoke Puree On Rye Toasts Recipes

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ARTICHOKE RYE TOASTS



Artichoke Rye Toasts image

Quick, light and cheesy, Joann Guzolik's mouthwatering artichoke bites make irresistible finger food for guests of all ages at her home in West Leechburg, Pennsylvania.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

24 slices snack rye bread
Refrigerated butter-flavored spray
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
4 egg whites
1/4 teaspoon paprika

Steps:

  • Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture. , Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 270mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

STUFFED BEEF TENDERLOIN WITH HARICOT VERTS AND POTATO-CELERY ROOT PUREE



Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 27

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Kosher salt
8 ounces haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Olive oil, for coating
1/2 small red onion, diced
Kosher salt
6 cremini mushrooms, cleaned and finely chopped
6 shiitake mushrooms, cleaned and finely chopped
1/4 cup dry sherry
3/4 cup crumbled blue cheese, such as Stilton
1/3 cup unseasoned breadcrumbs
1/2 bunch chives, chopped, plus more for garnish
1/2 bunch parsley, chopped
Two 2-inch-thick filet mignons
Canola oil, for searing
1/2 shallot, minced
1/4 cup red wine
1/2 to 3/4 cup brown beef stock
1 tablespoon Dijon mustard
Butter, for finishing

Steps:

  • For the puree: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Keep warm until ready to use.
  • For the haricot verts: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • For the beef: Preheat the oven to 375 degrees F.
  • Coat a medium saute pan with olive oil and set over medium heat. Add the onions, season with salt and cook until soft and aromatic, 4 minutes. Add the cremini and shiitake mushrooms, and cook until they release some water and then become dry. Add the sherry and cook until almost dry. Remove from the heat and cool. Add the blue cheese, breadcrumbs, chives and parsley, and mix to combine. Transfer the filling to a pastry bag and set aside.
  • Stick a paring knife into a steak and wiggle it back and forth to make a pocket. Repeat for the remaining steak, then squeeze the stuffing into each pocket. Sprinkle the steaks with salt. Coat an ovenproof pan with canola oil and set over medium-high heat. Sear the steaks on both sides and transfer the pan to the oven for 5 minutes. Remove the steaks from the pan and set aside to rest.
  • Return the pan to the stovetop and set over medium heat. Add the shallots and season with salt. Cook until soft and aromatic. Add the red wine and reduce by half. Stir in the beef stock and mustard. Bring to a boil, and then reduce to a simmer. Whisk in some butter to finish.
  • To finish the beans, coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl and season with salt.
  • Top each steak with some pan sauce and serve with some celeriac puree and beans. Garnish with fresh chives to serve.

BEEF TENDERLOIN AND ARTICHOKE PURéE ON RYE TOASTS



Beef Tenderloin and Artichoke Purée on Rye Toasts image

Categories     Food Processor     Beef     Bake     Sauté     Cocktail Party     Beef Tenderloin     Artichoke     Arugula     Fall     Bon Appétit

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.

GRILLED BEEF TENDERLOIN WITH GOLDEN BEET AND BLUE CHEESE PUREE



Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 12

1 (3 pound) beef tenderloin, cleaned
4 ounces olive oil
4 cloves minced garlic
2 chopped shallots
2 tablespoons chopped rosemary
4 ounces balsamic vinegar
2 fresh bay leaves
2 large golden beets
1 cup chicken stock
4 ounces Maytag blue cheese
Salt and pepper, to taste
Arugula, cleaned and de-stemmed, for garnish

Steps:

  • Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
  • Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
  • Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.

BEEF TENDERLOIN WITH ARTICHOKE PUREE ON RYE TOASTS



Beef Tenderloin With Artichoke Puree on Rye Toasts image

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!

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.

ARTICHOKE-STUFFED BEEF TENDERLOIN



Artichoke-Stuffed Beef Tenderloin image

My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

1 medium onion, chopped
3 garlic cloves, minced
1/4 cup butter, cubed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 cans (6 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
1 package (6 ounces) stuffing mix
1 beef tenderloin roast (3 to 3-1/2 pounds)
4 bacon strips, halved

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 792mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ARTICHOKE TOASTS



Artichoke Toasts image

Easy and delicious! Most of the work can be done ahead and then just pop them into the broiler when your guests arrive.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 30 toasts

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
6 green onions, finely chopped
3/4 cup grated parmesan cheese
1/2 cup mayonnaise (don't use 'lite')
1 loaf sliced rye cocktail bread

Steps:

  • In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
  • Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
  • Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
  • Serve warm.

Nutrition Facts : Calories 33.6, Fat 2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 110.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 1.5

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