Beef Tenderloin With Artichoke Puree on Rye Toasts

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
YIELD: 48 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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