Friday, February 1, 2013



Beef Tenderloin Bites

Beef Tenderloin With Creamy Horseradish Mustard Sauce topped with Onion Jam & Mushrooms

Ingredients: 
2 tablespoons prepared Horseradish
2 tablespoons of spicy brown mustard
1/4 cup Greek Yogurt
Salt & Peeper to taste

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2 teaspoons olive oil
1 yellow onion sliced very thin
3 cloves of garlic
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One cup sliced baby Bella or white mushrooms

1 tablespoon olive oil
2 cloves garlic, one minced and one cut in half
1 teaspoon dried thyme
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1 to 1.5 pounds Beef Tenderloin 
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4- 8 inch Pitas
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¾ cups Mixed Salad Greens


Creamy Horseradish Mustard Sauce:
2 tablespoons prepared Horseradish
2 tablespoons of spicy brown mustard
1/4 cup Greek Yogurt
Salt & Peeper to taste
Mix all ingredients together and chill until ready to serve


Onion & Garlic Jam:
2 teaspoons olive oil
1 yellow onion sliced very thin
3 cloves of garlic minced and crushed into a paste with sea salt
Heat oil in cast iron skillet over medium heat, Add thinly sliced onions cook for 5 minutes until the onions start to turn translucent. Add garlic paste and cook, stirring occasionally, until golden brown about 10-15 minutes. Remove from the heat and let cool.



   Sauteed Mushrooms:
One cup sliced baby Bella or white mushrooms
1 tablespoon olive oil
2 cloves garlic minced fine
1 teaspoon dried thyme
1/4 teaspoon sea salt
Cracked pepper to taste
Heat olive oil in a skillet, Add mushrooms and stir often, about 5 minutes. Mushrooms may look dry, but don’t add more oil. The mushrooms will release juices and will shrink.
Once the mushrooms are brown and are very fragrant, add thyme, salt and pepper. Remove from the heat and let cool.

1 to 1.5 pounds Beef Tenderloin (I used the Beef Tenderloin Tips these are left when whole tenderloins are cut into steaks, the store sells them for a few dollars less than the steaks)
Heat oven to 450 degrees.Sprinkle tenderloin with salt and pepper. Heat 1 tablespoon olive oil in a cast iron or oven-proof skillet over medium high heat. Add tenderloin and brown on all sides. Transfer skillet to oven and bake 12-15 minutes until tenderloin is medium-rare and has reached an internal temperature of 120 degrees. Remove from oven, transfer tenderloin to cutting board.
Let rest for 10 minutes before slicing thinly



 4- 8 inch Pitas
Cut each Pita into three small rounds with a cookie or biscuit cutter. Place pitas on baking sheet and place in 450 degree oven bake for 3 minutes and then turn over and bake another 2 minutes



¾ cups Mixed Salad Greens

Once all ingredients are prepared assemble the individual bites. Top toasted Pita round with the creamy horseradish mustard sauce, add mixed greens and layer with sliced tenderloin , top with onion garlic jam and top with mushrooms. Serve with extra Creamy Horseradish Mustard Sauce on the side. Use for passed appetizers or plate three to make a entree portion. May be served warm but they are also good cold.









2 comments :

  1. Thanks for the recipe! Makes me hungry just thinking about beef fillet, and it is even more interesting when there’s horseradish to complete the meal. Maybe a good can of beer could really make it more irresistible, or for the fancy drinker, a red wine would certainly add depth to the whole experience of eating such a wonderful dish like this.

    Alex Staff

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  2. Thank you for the nice comments. Horseradish is so good with a nice rare beef dish and I am sure a nice cold beer or a glass of wine would just take it over the top.

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