Beef Tenderloin Bites with Creamy Horseradish Sauce
This is a delicious and impressive appetizer — well worth the cost. The horseradish sauce can be made a day or two in advance and kept refrigerated.
INGREDIENTS | SERVES 6
- ¼ cup prepared horseradish
- ½ cup low-fat or fat-free sour cream or nonfat yogurt
- 2 (6-ounce) filet mignon steaks
- 1½ tablespoons olive oil
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 12 Asian soup spoons
- 12 toothpicks
- Chopped fresh parsley, for garnish
In a small bowl, mix together the horseradish and sour cream. Set aside.
Cut each steak into 6 cubes as evenly sized as possible. Transfer to a medium-size bowl and toss with 1 tablespoon of the olive oil, salt, and pepper until evenly coated.
Heat the remaining ½ tablespoon of olive oil in a nonstick sauté pan over medium-high heat. When very hot, but not smoking, add the beef cubes and sear on each side for about 1 minute per side for rare, about 1½ minutes per side for medium.
Transfer the meat to a plate and tent with tinfoil to keep warm. Let rest for about 7 minutes to allow the juices to reabsorb.
To serve, arrange the spoons on a serving platter. Use a toothpick to spear a piece of meat and place it on one of the spoons; continue with the remaining pieces. Drizzle any remaining beef juices over each piece. Add a dollop of the horseradish sauce just to the side of each piece of beef. Garnish with the chopped parsley and serve warm.
PER SERVING: Calories: 106 | Fat: 5.5 g | Protein: 9.5 g | Sodium: 177 mg | Fiber: 0.5 g | Carbohydrate: 4.5 g
How Do You Like It?
The beef tenderloin can be bought in 6-ounce steaks, already trimmed and ready to cook. If you like your beef rare, leave the steaks in the refrigerator until ready to cook. If you like your beef more well done, let the steaks come to room temperature before cooking. The internal temperature of the meat before cooking will help control the final outcome.