Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Beef Tenderloin Canapés



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Beef Tenderloin Canapés

Post by Lobo on Thu 28 Jan 2016, 7:05 pm

Beef Tenderloin Canapés

Be the first to Write a Review
Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 10
When you host a cocktail party, a menu with a selection of hors d’oeuvres that can be prepared in advance, such as this easy canapé recipe, is essential. If you like, put the cooked tenderloin in the freezer for about 15 minutes for easier slicing.

  • Printer Friendly Version

  • 2K+


  • 1 1/2-lb. piece beef tenderloin, trimmed of fat and sinew
  • 1 Tbs. chopped brined green peppercorns
  • 1 Tbs. chopped fresh tarragon
  • 2 green onions, white and light green portions, chopped, plus sliced green onion for garnish
  • 1/2 tsp. coarse salt
  • 3 Tbs. olive oil
  • 24 baguette slices, each 1/4 inch thick

For the horseradish cream:

  • 1/2 cup whipped cream cheese, at room temperature
  • 2 Tbs. prepared horseradish


Remove the beef from the refrigerator about 30 minutes before you cook it, and preheat an oven to 400ºF.

In a small bowl, stir together the green peppercorns, tarragon, chopped green onions and salt. Spread the mixture out on a plate large enough to hold the beef. Brush 1 Tbs. of the olive oil on all sides of the beef fillet. Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.

In a large, ovenproof nonstick fry pan over high heat, warm the remaining 2 Tbs. olive oil. Add the beef and sear until evenly browned on all sides, 3 to 4 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the fillet registers 130ºF for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to overnight.

Reduce the oven temperature to 300ºF.

Arrange the baguette slices in a single layer on a rimmed baking sheet. Transfer to the oven and toast, turning occasionally, until golden brown on both sides, 15 to 20 minutes total. Remove from the oven and let cool. (The toasts can be stored in an airtight container at room temperature overnight.)

To make the horseradish cream, in a small bowl, whisk together the cream cheese and horseradish. (The horseradish cream can be stored in the refrigerator overnight; bring to room temperature before using.)

Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. Spread an equal amount of the horseradish cream on each of the toasts. Place a slice or two of the beef on top of the horseradish cream. Garnish each canapé with a few slices of green onion. Arrange the canapés on a tray and serve immediately. Serves 10.
Adapted from Williams-Sonoma, Entertaining, by Edited by Chuck Williams (Oxmoor House, 2004).

    Current date/time is Wed 26 Oct 2016, 8:02 pm