s Coffee Crusted Beef Tenderloin with Dijon Cream s
Holiday appetizer
Yields: 24 Appetizers
Ingredients
2 teaspoons Instant coffee granules
1/2 teaspoon Black pepper coarsely ground
1/4 teaspoon Salt
1 pound Beef tenderloin roast
1 tablespoon Vegetable oil
1 tablespoon Dijon mustard
1/2 cup Mayonnaise
1/2 teaspoon Salt
4 Leaf lettuce leaves large
1 loaf French bread
1 package Thyme (fresh) optional
Instructions
Heat oven to 450°. In a small bowl mix coffee, pepper, and ¼ tsp salt. Sprinkle evenly over all sides of beef.
Heat oil in a nonstick skillet. Add beef and cook 3 minutes, turn and cook 2-3 minutes until dark brown.
Place beef in an oven pan. Bake 25-30 minutes until internal temperature reaches 140°. Remove from oven, and let stand 5 minutes. Wrap beef in foil and refrigerate at least 4 hours or overnight.
Mix mustard, mayonnaise, and ½ tsp salt. Cover and refrigerate Dijon cream until serving time.
To serve, cut beef into 12 thin slices, then cut each slice in half. Tear leaf lettuce into 24 small pieces. Slice bread into 24 pieces. Place one piece of lettuce onto a slice of bread, then a piece of meat. Top with a dollop of Dijon cream and garnish with a sprig of thyme.
Holiday appetizer
Yields: 24 Appetizers
Ingredients
2 teaspoons Instant coffee granules
1/2 teaspoon Black pepper coarsely ground
1/4 teaspoon Salt
1 pound Beef tenderloin roast
1 tablespoon Vegetable oil
1 tablespoon Dijon mustard
1/2 cup Mayonnaise
1/2 teaspoon Salt
4 Leaf lettuce leaves large
1 loaf French bread
1 package Thyme (fresh) optional
Instructions
Heat oven to 450°. In a small bowl mix coffee, pepper, and ¼ tsp salt. Sprinkle evenly over all sides of beef.
Heat oil in a nonstick skillet. Add beef and cook 3 minutes, turn and cook 2-3 minutes until dark brown.
Place beef in an oven pan. Bake 25-30 minutes until internal temperature reaches 140°. Remove from oven, and let stand 5 minutes. Wrap beef in foil and refrigerate at least 4 hours or overnight.
Mix mustard, mayonnaise, and ½ tsp salt. Cover and refrigerate Dijon cream until serving time.
To serve, cut beef into 12 thin slices, then cut each slice in half. Tear leaf lettuce into 24 small pieces. Slice bread into 24 pieces. Place one piece of lettuce onto a slice of bread, then a piece of meat. Top with a dollop of Dijon cream and garnish with a sprig of thyme.
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