Tenderloin Watercress Hors Doeuvres Recipes

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MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM



Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream image

Provided by Nancy Fuller

Categories     appetizer

Time 55m

Yield 30 servings

Number Of Ingredients 16

2 pounds filet mignon steaks, about 1 1/2-inches thick
Thirty 3-inch rosemary stems, leaves removed from bottom ends
1/4 cup olive oil
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 cloves garlic, smashed and chopped 1/4 cup olive oil
2 small limes, juiced
1 cup sour cream
1/3 cup prepared horseradish
2 tablespoons spicy mustard
1/4 teaspoon salt
Pinch ground black pepper

Steps:

  • For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
  • In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
  • For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
  • Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

BEEF TENDERLOIN CROSTINI



Beef Tenderloin Crostini image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

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.

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