Beef Tenderloin With Artichoke Puree On Rye Toasts

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A sophisticated appetizer i adapted from bon apetit. The original recipe called for 2 8-ounce tenderloin steaks, cooked and thinly sliced. I cheated and used deli roast beef to simplify things. The leftover puree makes a nice sauce for dipping vegetables or chips, and it makes a great sandwich spread!!

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Steps

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Puree artichokes in processor until almost smooth.

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Add mayonnaise , grated parmesan , lemon juice , tarragon , lemon peel , garlic , nutmeg and cayenne.

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Process until well blended.

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Transfer to a small bowl.

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Season with salt and pepper.

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Preheat oven to 350f.

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Arrange cocktail rye slices on a large baking sheet.

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Bake until golden brown , about 8 minutes.

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Cool.

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Spread 1 teaspoon artichoke puree on each rye bread slice.

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Top with arugula leaf.

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Take one slice of beef and roll up and place on arugula leaf.

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Trim beef to fit as necessary.

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Garnish with shaved parmesan.

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Ingredients

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artichoke hearts, mayonnaise, parmesan cheese, fresh lemon juice, fresh tarragon, lemon zest, garlic clove, ground nutmeg, cayenne pepper, deli roast beef, rye cocktail bread, arugula leaves