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Beef Tenderloin and Artichoke
Purée on Rye Toasts
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Beef Tenderloin and Artichoke
Purée on Rye Toasts

Bon Appetit October 1995

Bon Appetit - One Year Subscription 

"The artichoke purée has a nice tarragon flavor that is a lovely
complement to the beef. Use the remaining purée as a dip for
crudités or pita bread."

One 14-ounce can artichoke hearts,
drained well
3 tablespoons mayonnaise
3 tablespoons freshly grated
Parmesan cheese
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh tarragon or
3/4 teaspoon dried
1 teaspoon grated lemon peel [zest]
1 garlic clove, minced
1/4 teaspoon ground nutmeg
Generous pinch of cayenne pepper
2 teaspoons vegetable oil
Two 8-ounce beef tenderloin steaks
(each about 1 inch thick)
48 slices cocktail rye bread
48 small arugula leaves
Thinly shaved Parmesan cheese

Purée artichokes in processor until almost smooth. Add mayonnaise,
grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg
and cayenne. Process until well blended. Transfer to small bowl.
Season with salt and pepper.
Heat oil in heavy large skillet over medium-high heat. Season steaks

with salt and pepper. Add to skillet and cook to desired doneness,
about 5 minutes per side for medium-rare. Transfer to plate. Cool.
(Artichoke purée and steaks can be made 1 day ahead. Cover
separately; chill.)
Preheat oven to 350 degrees F. Using 1 1/2-inch round cookie cutter,
cut 48 rounds from rye bread. Arrange rounds on large baking sheet.
Bake until golden brown, about 8 minutes. Cool.
Spread 1 teaspoon artichoke purée on each rye round (save the
remaining purée for another use). Top with arugula leaf. Cut each
steak across grain into 24 thin strips. Starting at 1 short end, roll
up each beef strip. Place atop arugula. Garnish with shaved
Parmesan. Makes 48.

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