Beef Tenderloin And Artichoke Purée On Rye Toasts Food

GRILLED BEEF TENDERLOIN ON FOCACCIA TOASTS

Steps:

• Heat the oven to 400 degrees F.
• Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
• Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
• Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
• Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
• To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.
• *Cook's note: Have your butcher clean the fat and silver skin from the tenderloin and tie it.

BEEF TENDERLOIN WITH ARTICHOKE PUREE ON RYE TOASTS

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.

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

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

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.

BEEF TENDERLOIN WITH MUSHROOMS AND THYME

Steps:

• Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
• Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

ARTICHOKE RYE TOASTS

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.

ARTICHOKE TOASTS

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.

ARTICHOKE-STUFFED BEEF TENDERLOIN

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.