I love
the combination of pâté with Plum Sauce;
adding tender cuts of rare beef tenderloin with a
flavorful herb make for a delicious appetizer,
a definite treat for the palate awakening the taste
buds, some times I add tiny slivers of red onion
washed over
with cold water first to remove the pungency for a
little zip
Easy to make... roll bread slices until flat,
fit into miniature muffin tins and bake then fill with
your
favorite ingredients
see more Appetizers
with photographs
Beef Tenderloin Tartlets
recipe and photograph created by Peggy
Bucholz for my website www.finedinings.com
Makes 24 appetizers
12 slices thin white bread
butter for mini-muffin
pans
4 tablespoons chicken
pâté (available at Trader Joe's)
1 teaspoon dried thyme
1/3 cup rare deli beef slices cut into small pieces
2 tablespoons Plum Sauce
Remove crusts from bread. With a rolling pin, roll each slice very thin. Cut two 3-inch circles from each
slice; press neatly into 2 buttered mini muffin tins. Bake at 370° for 7 minutes or until lightly
brown. They can be made 2 days ahead, cover at room temperature.
Fill each baked tartlet with 1/2 teaspoon chicken pâté, a sprinkle of dried thyme,
drape small pieces of beef tenderloin deli meat over the top and spoon on 1/4 teaspoon Plum Sauce and
serve with a dry red
wine.
How easy is that!
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