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Beef Tenderloin Canapés, and holiday survival tips

Posted by Peggy on December 19, 2009

Beef Tenderloin Canapés
Recipe: Beef Tenderloin Canapés


  • 1, 3 pound piece, beef tenderloin (I use the prime cut)
  • 1 clove garlic
  • 1 tablespoon plus 1 teaspoon minced fresh rosemary
  • 2 1/2 cups mayonnaise
  • 2-4 tablespoons prepared horseradish
  • 3 baguettes, sliced*


  1. Allow beef* to stand at room temperature one hour.
  2. Preheat oven to 425 degrees.
  3. Rub tenderloin with cut side of garlic and coat evenly with 1 tablespoon of the rosemary. Generously season with kosher salt and freshly ground pepper.  (A whole beef tenderloin has a thin, tapered end. Tuck this end under itself and then tie the entire tenderloin up so the thickness is the same all around.)
  4. Roast on a rack over a shallow roasting pan. After placing in oven, reduce heat to 350 degrees. Cook 35-45 minutes or until beef registers an internal temperature of 120-130 degrees for rare when pierced in the center of the meat, 140 degrees for medium. (Oven temperatures vary. For my 3-inch thick tenderloin, the roasting time was apx. 43 minutes. It was rare but not "mooing".)
  5. Let the tenderloin rest at least 15 minutes or refrigerate, wrapped tightly in plastic wrap, up to 24 hours. If time allows, place cooked beef in the freezer 1-2 hours, for easier slicing.
  6. Combine the mayonnaise, 1 tablespoon of the horseradish and the remaining teaspoon of rosemary. Add additional horseradish to taste.
  7. Thinly slice the beef. Make canapés or serve with the sauce and baguette slices** on the side.

**To save time, have your deli slice the baguettes in advance and keep them in a plastic bag. Make sure the baguettes are baked and sliced the day you intend to use them.

Time to rest beef (optional): 1 hour

Time to partially freeze beef (optional): 1-2 hours

Active time: 10 minutes

Roast time: apx. 35 minutes

Number of servings (yield): 10-14

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