Beef Tenderloin Tartlets
recipe and photograph created by Peggy
Bucholz for my website www.finedinings.com
Makes 24 appetizers
12 slices thin white sandwich bread
4 tablespoons chicken
pate (available at Trader Joe's)
1 teaspoon dried thyme
1/3 cup rare deli beef thinly sliced, cut into small pieces
2 tablespoons Plum Sauce
Preheat oven to 370 degrees F.
Remove crusts from bread. With a rolling pin, roll each slice very thin. Cut two 3-inch circles from each
slice; press neatly into two mini muffin tins. Bake at 370 degrees F. 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 pate, a sprinkle of dried
thyme;
drape small pieces of beef tenderloin deli meat over the top and spoon on 1/4 teaspoon Plum Sauce.
Serve tartlet appetizer with a dry red wine.
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Wine
recommendation: Pinot Noir; Cabernet Sauvignon |
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