Ingredients for Beef Tenderloin With Artichoke Puree On Rye Toasts
- 1 (14-ounce) can artichoke hearts (drained)
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese, plus shaved Parmesan cheese for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh tarragon
- 1 teaspoon lemon zest
- 1 clove garlic (minced)
- 1/4 teaspoon ground nutmeg
- a pinch of cayenne pepper
- 8 ounces thinly sliced deli roast beef
- 8 slices cocktail rye bread
- 8 small arugula leaves
- Salt and pepper to taste
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How to Make Beef Tenderloin With Artichoke Puree On Rye Toasts
- Preheat oven to 350°F (175°C).
- Prepare the artichoke puree: In a food processor, combine 1 (14-ounce) can artichoke hearts (drained), 1/4 cup mayonnaise, 2 tablespoons grated Parmesan cheese, 1 tablespoon lemon juice, 1 teaspoon fresh tarragon, 1 teaspoon lemon zest, 1 clove garlic (minced), 1/4 teaspoon nutmeg, and a pinch of cayenne pepper. Process until almost smooth.
- Transfer the artichoke puree to a small bowl. Season with salt and pepper to taste.
- Arrange 8 slices of cocktail rye bread on a large baking sheet.
- Bake for 8-10 minutes, or until golden brown and crispy. Let cool completely.
- While the rye toasts bake, prepare the beef: If using a beef tenderloin, cook to your desired doneness and thinly slice. Alternatively, use 8 ounces of thinly sliced deli roast beef.
- Spread 1 teaspoon of artichoke puree onto each rye toast.
- Top each toast with a small arugula leaf.
- Place a slice of beef on top of the arugula.
- Roll the beef around the arugula if desired, trimming as needed to fit the toast.
- Garnish with shaved Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1g
Fat
4g
Carbs
1g
