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    BEEF TENDERLOIN COCKTAIL SANDWICHES
    from "Real Simple® magazine"

    These sandwiches taste best when assembled just before serving. However, you can make the tenderloin and the butters the day ahead of time and refrigerate them. Assemble just before serving.

    Hands-on time: 10 minutes (+10 minutes for the tenderloin)
    Total time: 20 minutes (+50 minutes for the tenderloin)

    Makes 6 to 10 entrée servings or 36 hors d'oeuvres
    INGREDIENTS (CLICK TO BUY)

    For the sandwiches
    3 baguettes
    3 flavored butters (choose 3 out of the 4 options)
    1 recipe oven-roasted beef tenderloin, warm or cold, thinly sliced

    Oven-Roasted Beef Tenderloin
    1 4-pound beef tenderloin
    1/4 cup Dijon mustard
    1 teaspoon kosher salt
    1 tablespoon black pepper
    1 tablespoon fresh thyme leaves
    1 tablespoon canola oil

    Horseradish Butter
    8 tablespoons (1 stick) unsalted butter, at room temperature
    2 tablespoons prepared horseradish
    1/4 teaspoon kosher salt

    Roasted Garlic Butter
    4 cloves garlic, unpeeled
    1 tablespoon olive oil
    1/2 teaspoon kosher salt
    8 tablespoons (1 stick) unsalted butter, at room temperature

    Parsley Butter
    8 tablespoons (1 stick) unsalted butter, at room temperature
    1/4 cup finely chopped fresh flat-leaf parsley
    1/4 teaspoon kosher salt

    Blue Cheese Butter
    8 tablespoons (1 stick) unsalted butter, at room temperature
    1/4 teaspoon Dijon mustard
    1/4 cup crumbled blue cheese

    Print recipe
    PREPARATION

    Assemble the sandwiches
    Slice each baguette in half lengthwise. Spread 1 flavored butter over the cut sides of each baguette. Arrange the beef on the bottom half and sandwich with the top half. Use a serrated bread knife to slice each baguette into about 12 sandwiches.
    NUTRITION PER SERVING
    CALORIES 264(52% from fat); FAT 15g (sat 8g); PROTEIN 18mg; CHOLESTEROL 68mg; SODIUM 333mg; FIBER 1g; CARBOHYDRATE 13g

    Beef tenderloin
    Remove the fillet from the refrigerator 30 minutes before roasting. Heat oven to 450° F and adjust oven rack to middle position. Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a large ovenproof skillet over medium-high heat. Add the fillet and cook until browned, 2 to 3 minutes per side. Transfer skillet to oven and reduce temperature to 425° F. Roast to the desired doneness, 25 to 30 minutes for rare (130° F). Transfer to oven and let rest for at least 10 minutes before slicing.
    NUTRITION PER SERVING
    CALORIES 129(47% from fat); FAT 7g (sat 2g); PROTEIN 16mg; CHOLESTEROL 47mg; SODIUM 138mg; FIBER 0g; CARBOHYDRATE 0g
    Horseradish butter
    Place the butter in a small bowl. Add the horseradish and salt and mash with a wooden spoon until combined. (Cover and refrigerate for up to 24 hours. Bring to room temperature before spreading.)
    NUTRITION PER SERVING
    CALORIES 82(98% from fat); FAT 9g (sat 6g); PROTEIN 0mg; CHOLESTEROL 24mg; SODIUM 68mg; FIBER 0g; CARBOHYDRATE 0g
    Roasted garlic butter
    Heat oven to 350° F. Place the garlic on a small sheet of foil and pull up the foil's edges to form a pouch. Pour the oil over the garlic and sprinkle with 1/4 teaspoon of the salt. Roast for 35 minutes. Allow to cool slightly. Place the butter in a small bowl. Squeeze the garlic cloves out of their skins onto the butter. Add the remaining salt and mash with a wooden spoon until combined. (Cover and refrigerate for up to 24 hours. Bring to room temperature before spreading.)
    NUTRITION PER SERVING
    CALORIES 94(98% from fat); FAT 10g (sat 6g); PROTEIN 0mg; CHOLESTEROL 24mg; SODIUM 117mg; FIBER 0g; CARBOHYDRATE 0g
    Parsley butter
    Place the butter in a small bowl. Add the parsley and salt and mash with a wooden spoon until combined. (Cover and refrigerate for up to 24 hours. Bring to room temperature before spreading.)
    NUTRITION PER SERVING
    CALORIES 81(99% from fat); FAT 9g (sat 6g); PROTEIN 0mg; CHOLESTEROL 24mg; SODIUM 60mg; FIBER 0g; CARBOHYDRATE 0g
    Blue cheese butter
    Place the butter in a small bowl. Add the mustard and mash with a wooden spoon until combined. Add the blue cheese and combine. (Cover and refrigerate for up to 24 hours. Bring to room temperature before spreading.)
    NUTRITION PER SERVING
    CALORIES 93(96% from fat); FAT 10g (sat 6g); PROTEIN 1mg; CHOLESTEROL 27mg; CALCIUM 21mg; SODIUM 58mg; FIBER 0g; CARBOHYDRATE 0g; IRON 0mg


    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Oven-Ready French Baguette - $2.49/ea
     approx. 15"  
     
      Choice Full Filet Mignon Roast - $25.99/lb
     USDA Choice, Hand-cut, Standard Pack
     
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
      Thyme - $1.49/ea
     Farm Fresh
     
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
    Horseradish Butter
      Gold's Horseradish - $2.09/ea
     6oz
     
    Roasted Garlic Butter
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
    Parsley Butter
      Italian Parsley - $1.99/ea
     Farm Fresh
     
    Blue Cheese Butter
    Danish Blue - $13.99/lb
     
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      Wesson Canola Oil - $5.29/ea
     48oz
     
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