 |
| picture by Murrundie Frey for ITP Publishing |
I've been having very long days due to the launch of our new bakery and thus haven't been in my little kitchen lately.. The first few weeks are always a little hectic for me, and then things settle down to a more normal schedule.. And so this week I'll posting my recipes from Harper's Bazaar Arabia's December issue.. These tenderloin bites are absolutely delicious, and the perfect canapes to impress your guests with ;)
Medium. Prep & Cook Time: 60 minutes
Serves 6 - 8 (canapés)
- 600g Tenderloin
- 1 tsp dry thyme
- 1 tsp white peppercorns, crushed
- ½ tsp rock salt
- 3 tbsp olive oil
- 1 tsp mustard
- 200g Foie Gras
- ~25 pre baked pastry puffs or melba toasts
- ~ ½ cup Berry Marmalade
In a small bowl whisk the olive oil, thyme, mustard, pepper and salt. Rub the marinade over the tenderloin, then cover it with aluminum foil and let it marinate in the fridge for at least two hours.
Preheat the oven to 200C. In a pan, heat a knob of butter and a little olive oil on medium heat and sear the tenderloin by browning it evenly on all sides.
Remove the foil, and place the tenderloin on a tray in the preheated oven and roast for 16 - 18 minutes (for medium doneness). Once out of the oven, cover the meat with aluminum foil and let it rest for 20 minutes before cutting it.
Slice the tenderloin in small pieces, the foie gras as well, then assemble the beef tenderloin bites on the pastry or melba toasts. First the beef, then the foie gras and lastly a dollop of marmalade and a little thyme. Bon Appétit!
