Beef Tenderloin With Artichoke Puree On Rye Toasts

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1 (14 ounce) can artichoke hearts, drained well
• 3 tablespoons mayonnaise
• 3 tablespoons freshly grated parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
• 1 teaspoon lemon zest, grated
• 1 garlic clove, minced
• 1/4 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 1 lb good quality deli roast beef, sliced thinly
• 48 slices rye cocktail bread
• 48 small arugula leaves
• thinly shaved parmesan cheese

Recipe

• 1 puree artichokes in processor until almost smooth.
• 2 add mayonnaise, grated parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.
• 3 process until well blended.
• 4 transfer to a small bowl.
• 5 season with salt and pepper.
• 6 preheat oven to 350°f.
• 7 arrange cocktail rye slices on a large baking sheet.
• 8 bake until golden brown, about 8 minutes.
• 9 cool.
• 10 spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
• 11 top with arugula leaf.
• 12 take one slice of beef and roll up and place on arugula leaf.
• 13 trim beef to fit as necessary.
• 14 garnish with shaved parmesan.