BEEF TENDERLOIN CROSTINI
Steps:
- For the beef tenderloin: Preheat the oven to 500 degrees F.
- Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
- Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
- For the crostini: Turn down the oven temperature to 400 degrees F.
- Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
- For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
- To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.
BEEF WELLINGTON APPETIZERS
Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. -Joan Cooper, Sussex, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 16 appetizers (1-1/2 cups sauce).
Number Of Ingredients 19
Steps:
- In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.
Nutrition Facts : Calories 315 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
COLD HORS D'OEUVRES
Provided by Food Network
Categories appetizer
Yield 2 to 4 servings for each hors d'oeuvres
Number Of Ingredients 49
Steps:
- For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
- For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
- For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
- For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
- For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
- For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
- For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.
GRILLED ROSEMARY BEEF TENDERLOIN
This beef tenderloin can be used for either hors d'oeuvres, or sliced into larger portions for an entree. The recipe makes 2 beef tenderloins, but if this is for a smaller party, cut the recipe in half.
Provided by Lindsay
Categories Appetizer Main Dish
Yield 30 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Combine all of the ingredients for the marinade. Trim the beef of any connective tissue or large pieces of fat. Tie up the tenderloin with butcher's twine.
- Rub the marinade all over the beef. Tuck the 6 sprigs of rosemary under the twine. Refrigerate for at least 12 hours.
- Remove the beef from the refrigerator one hour before cooking, to bring the meat to room temperature.
- Heat a grill to medium heat. Rub the grill with oil.
- Grill the meat on each side for several minutes, or until grill marks are seen on the meat.
- Once the beef has grill marks on each side, turn the heat down to very low, and move the beef to the area of the grill that is cooler.
- Leave on the grill to cook until the internal temperature is 135-140 degrees. (The beef will continue cooking slightly one removed). This will lead to medium to medium rare beef.
- Allow to rest at room temperature for 10-15 minutes before slicing.
- For hors d'oeuvres, slice into thin slices, against the grain. For entree portions, slice into 1 1/2-2 inch thick pieces, against the grain.
- The beef can be served at room temperature if using as an appetizer, and it goes well with small rolls and horseradish or stone ground mustard. If serving as an entree, serve immediately after slicing.
CUCUMBER HORS D'OEUVRES
I always get requests for this recipe. It's easy, fast, and people can't figure out the seasonings (ha). Got it from a relative, who got it from a friend, who got it from . . .. Enough for 60 - if you use 2 cucumbers. You'll have extra of the cream cheese mixture.
Provided by Satisfied Kris
Categories < 30 Mins
Time 20m
Yield 60 Hors D'oeuvres
Number Of Ingredients 5
Steps:
- Mix salad dressing and cream cheese.
- Spread onto bread.
- Peel and slice cucumber (@1/8inch thick).
- If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread.
- Sprinkle with Dill.
SEAFOOD HORS D'OEUVRES
Make and share this Seafood Hors D'oeuvres recipe from Food.com.
Provided by ThatJodiGirl
Categories Crab
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and cheese together.
- Add the rest of the ingredients.
- Drain shrimp or crabmeat.
- Add to mixture.
- Spread on muffins and broil until brown.
- Watch out, they can burn!
Nutrition Facts : Calories 132.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 20.3, Sodium 170.8, Carbohydrate 12.7, Fiber 1, Sugar 1, Protein 2.6
SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE
Categories Beef Cheese Mustard Appetizer Horseradish Beef Tenderloin Party Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
- Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
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- Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
- Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.
- Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.
- The tail end of the fillet, which is often less expensive, can also be used. Tuck the tail under for a roast of even thickness.
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