Beef Tenderloin Canapés

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 1/2 lbs beef tenderloin (ask butcher to trim and preprare)
• 1 tablespoon chopped brined green peppercorn
• 1 tablespoon fresh tarragon
• 5 -7 chopped green onions, including tender green tops
• 1 -2 garlic clove, smashed
• finely sliced green onion, for garnish
• coarse salt
• 3 tablespoons olive oil
• crushed red pepper flakes, to taste (optional)
• french baguettes or italian bread, 1/4-inch slices
• 1/2 cup whipped cream cheese, at room temperature
• 2 tablespoons horseradish

Recipe

• 1 prepare the fillet:.
• 2 preheat oven to 400ºf.
• 3 allow beef to come to room temperatue, about 30 minutes.
• 4 in a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
• 5 spread the mixture out on a plate or platter large enough to hold the beef.
• 6 brush 1 tablespoon of the olive oil on all sides of the beef fillet.
• 7 roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
• 8 in a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
• 9 add the beef and sear until browned on all sides, 3-4 minutes.
• 10 place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºf(54ºc)for medium rare 8-10 minutes.
• 11 transfer the beef to a piece of aluminum foil and let cool to room temperature. wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
• 12 prepare the baguette:.
• 13 reduce the oven temperature to 300ºf. arrange the baguette slices in a single layer on a rimmed baking sheet.
• 14 place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
• 15 remove from the oven and let cool.(the toasts can be stored in an airtight container at room temperature overnight).
• 16 prepare the horseradih cream:.
• 17 in a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(the cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
• 18 to assemble:.
• 19 remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (slice when it is cold and you'll be able to slice it even thinner).
• 20 spread an equal amount of the horseradish cream on each of the toasts.
• 21 place a slice or two of beef on top of the cream cheese.
• 22 garnish each canapé with a few slices of green onion.
• 23 arrange the canapés on a doily or festive napkin-lined tray and serve immediately.
• 24 enjoy with some bubbly!