Last evening, both my Mother and I attended holiday parties. At both parties, and at ours last weekend, a lovely beef tenderloin with toast was served. It seems we see more of it in this season though it is an intimate dinner party interloper as well throughout the year. Below is the recipe I used this past week, I have always felt that excellent cuts should not be adulterated and therefore, I use as little doctoring as possible to allow the rich beef to come to the fore.
Last night, however, at my friend Jennifer's holiday party, she served a glorious tenderloin which was somehow finished in Worcestershire and horseradish. Not only was it raved about but the meat seemed glazed to a luxe mahogany shade. I will try to wrest the recipe from last evening's blushing hostess. She did a wonderful job, as always. Visit Entertains for pictures.
Beef Tenderloin Sliced on Caper Butter Toast with Horseradish Sauce
Each tenderloin will yield at least 50 thin slices, count 2 per guest
On average, about $70 each or $2.25 per nibble serving
1 hour including toast prep
1 whole beef tenderloin, about 6 to 8 pounds ($9.99 lb, Stew Leonards)
Olive oil
Kosher salt and freshly ground black pepper
2 loaves baguettes, sliced on bias and toasted with caper butter it will use about 1 cup ($3.00 each for the bread, $3.00 for the butter = $9.00 total)
Deli-style prepared horseradish sauce ($4.00)
Heat the grill to medium high heat. Remove the meat from the refrigerator 1/2 hour before you are going to grill it. Brush it with olive oil and season it very generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes per pound or until a meat thermometer reads Rare/ 120 degrees. Remove to a platter and let it rest for 15 minutes. Slice the beef into thin slices.
To serve, arrange tenderloin slices on a large platter. In a basket, neatly arrange the caper butter toasts. Place a bowl of horseradish sauce alongside.
Last night, however, at my friend Jennifer's holiday party, she served a glorious tenderloin which was somehow finished in Worcestershire and horseradish. Not only was it raved about but the meat seemed glazed to a luxe mahogany shade. I will try to wrest the recipe from last evening's blushing hostess. She did a wonderful job, as always. Visit Entertains for pictures.
Beef Tenderloin Sliced on Caper Butter Toast with Horseradish Sauce
Each tenderloin will yield at least 50 thin slices, count 2 per guest
On average, about $70 each or $2.25 per nibble serving
1 hour including toast prep
1 whole beef tenderloin, about 6 to 8 pounds ($9.99 lb, Stew Leonards)
Olive oil
Kosher salt and freshly ground black pepper
2 loaves baguettes, sliced on bias and toasted with caper butter it will use about 1 cup ($3.00 each for the bread, $3.00 for the butter = $9.00 total)
Deli-style prepared horseradish sauce ($4.00)
Heat the grill to medium high heat. Remove the meat from the refrigerator 1/2 hour before you are going to grill it. Brush it with olive oil and season it very generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes per pound or until a meat thermometer reads Rare/ 120 degrees. Remove to a platter and let it rest for 15 minutes. Slice the beef into thin slices.
To serve, arrange tenderloin slices on a large platter. In a basket, neatly arrange the caper butter toasts. Place a bowl of horseradish sauce alongside.
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1 comment:
Now this is festive!!!
xo xo
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