Beef Tenderloin and Artichoke Puree on Rye Toasts

Name: Beef Tenderloin and Artichoke Puree on Rye Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 teaspoon grated lemon peel; 1 garlic clove, minced; 1/4 teaspoon ground nutmeg; Generous pinch of cayenne pepper; 2 teaspoons vegetable oil; 2 8-ounce beef tenderloin steaks (each about 1 inch thick); 48 slices cocktail rye bread; 48 small arugula leaves; Thinly shaved Parmesan cheese

Servings: persons

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
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon ground nutmeg
Generous pinch of cayenne pepper
2 teaspoons vegetable oil
2 8-ounce beef tenderloin steaks (each about 1 inch thick)
48 slices cocktail rye bread
48 small arugula leaves
Thinly shaved Parmesan cheese

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 small bowl.
5
Season with salt and pepper.
6
Heat oil in heavy large skillet over medium-high heat.
7
Season steaks with salt and pepper.
8
Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
9
Transfer to plate.
10
Cool.
11
(Artichoke puree and steaks can be made 1 day ahead.
12
Cover separately; chill.)
13
Preheat oven to 350F.
14
Using 1 1/2-inch round cookie cutter, cut 48 rounds from rye bread.
15
Arrange rounds on large baking sheet.
16
Bake until golden brown, about 8 minutes.
17
Cool.
18
Spread 1 teaspoon artichoke puree on each rye round (save remaining puree for another use).
19
Top with arugula leaf.
20
Cut each steak across grain into 24 thin strips.
21
Starting at 1 short end, roll up each beef strip.
22
Place atop arugula.
23
Garnish with shaved Parmesan.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 14-ounce can artichoke hearts, drained well, 3 tablespoons mayonnaise, 3 tablespoons freshly grated Parmesan cheese, 1 tablespoon fresh lemon juice, and more.

Yes, Beef Tenderloin and Artichoke Puree on Rye Toasts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!