At a holiday cooking class this week, the most popular dish I prepared was sliders filled with extra thin slices of beef tenderloin, then mounded with homemade artichoke, red pepper, and olive relish.
For the rolls, top-cut hot dog buns (often used for lobster rolls) worked perfectly. They were quickly sautéed in butter and oil until golden, then spread with goat cheese before the meat and relish were added. Cut in half, they made irresistible holiday appetizers–the 24 students in the class managed to down four dozen of these showstopper savories that evening!
This recipe involves three steps: preparing the relish, pan-searing the beef, sautéing and then assembling the buns. However, you can make the relish and cook the meat ahead. I’ve also discovered that in a pinch, good quality thinly sliced roast beef (cooked rare) purchased at a grocery deli can stand in for the cooked tenderloin.
For a holiday gathering, serve these sliders along with a board of cheeses (Camembert, Stilton or Roquefort, plus Italian Taleggio or Fontina make a good trio) garnished with pear wedges and nuts. You could also add a platter of blanched vegetables (haricot verts, cauliflower florets, julienned fennel, for example) with homemade aioli or your favorite dip.
Happy Holidays everyone!
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Sliders with Shaved Beef Tenderloin and Artichoke and Red Pepper Relish
Artichoke, Olive, Red Pepper Relish (Recipe follows)
4 beef tenderloin steaks about 6 ounces each and 1-inch thick, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tsp herbes de Provence
Olive oil for sautéing
12 top cut hot dog buns
6 tbsp unsalted butter, plus extra if needed
6 tbsp olive oil, plus extra if needed
8 to 10 ounces creamy goat cheese, at room temperature mashed with 2 to 3 tbsp milk
for a creamier consistency
1 head butter lettuce, or red or green leaf lettuce, broken into leaves
1.Prepare the Artichoke, Olive, and Red Pepper Relish up to one day ahead.
2.Pat tenderloin steaks dry with paper towels, and salt and pepper generously on both sides. Then rub each steak with 1/4 teaspoon per side of herbes de Provence.
3.Heat enough olive oil to coat the bottom of a large, heavy skillet set over medium high heat. When hot, add steaks, and cook until browned on the outside and rosy pink inside, 4 to 5 minutes per side or longer. Using a small sharp knife, make a slit in the center of steaks to check color and doneness.. Remove to a platter and cool 5 to 10 minutes. Then, cut each steak into very thin slices. (Steaks can be prepared 2 hours ahead and left at room temperature.)
4.With a sharp knife, split the hot dog buns more deeply, being careful not to cut through the buns. Heat 3 tablespoons each of butter and olive oil in a large, heavy skillet set over medium heat. When hot, add enough buns to fit comfortably in a single layer. Cook , using tongs, about 2 minutes per side until light golden brown and toasted, adding extra butter and oil in equal amounts if needed. Watch carefully as buns cook quickly. Remove, and repeat with remaining butter and oil and remaining buns until all are toasted.
5. While buns are warm, but cool enough to handle, spread a little goat cheese on the insides of each. Trim a lettuce leaf to fit one side of each bun, then add several beef slices, and about 3 tablespoons of relish. (You will probably have relish left over; add to a green salad.) Cut buns in half, crosswise, and arrange on a platter. Makes 24 generous servings.
Artichoke, Olive, Red Pepper Relish
3/4 cup pitted Kalamata olives, cut lengthwise into slivers
1 large red bell pepper, stem, seeds, and membranes removed, cut into 1/4-inch dice
2 cups (9 oz) frozen artichoke hearts, defrosted, patted dry, sliced lengthwise into thin strips, and strips halved crosswise
1/4 pd small brown mushrooms, bases trimmed, quartered and coarsely chopped
1/4 cup chopped onion
2 tbsp red wine vinegar
1 tsp country Dijon mustard (with seeds)
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 1/2 tbsp chopped basil leaves
1 tbsp chopped flat leaf parsley
1 1/2 tsp minced garlic
1. In a large bowl mix together olives, red pepper, artichoke hearts, mushrooms, and onion.
2. In a medium bowl whisk together vinegar, mustard, 1 teaspoon salt, 1/8 teaspoon pepper, and olive oil. Stir in basil, parsley, and garlic, Whisk until well blended. Then pour over artichoke mixture, stirring to coat well. Cover and marinate at room temperature 1 hour for flavors to blend. Taste and season with more salt and pepper as needed. (Relish can be prepared 1 day ahead: cover and refrigerate. Bring to room temperature 30 minutes before using.) Makes about 5 cups
Copyright Betty Rosbottom 2019