Beef Tenderloin With Artichoke Puree On Rye Toasts

Name: Beef Tenderloin With 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 tarragon; 1 teaspoon lemon zest, grated; 1 garlic clove, minced; 1/4 teaspoon ground nutmeg; 1 pinch cayenne pepper; 1 lb good quality deli roast beef, sliced thinly; 48 slices rye cocktail 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 tarragon
1 teaspoon lemon zest, grated
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1 lb good quality deli roast beef, sliced thinly
48 slices rye cocktail 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 a small bowl.
5
Season with salt and pepper.
6
Preheat oven to 350u00b0F.
7
Arrange cocktail rye slices on a large baking sheet.
8
Bake until golden brown, about 8 minutes.
9
Cool.
10
Spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
11
Top with arugula leaf.
12
Take one slice of beef and roll up and place on arugula leaf.
13
Trim beef to fit as necessary.
14
Garnish with shaved Parmesan.

455

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 13 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 With 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!