Beef Tenderloin Cocktail Sandwiches with Five Different Flavored Butters
This looks lovely on a large tray with the butters in different small bowls for guests to choose themselves or spread them yourself on different sandwiches.
Use unsalted butter.
3 baguettes
Choose 3 of the butters
1 oven roasted Fillet of Beef, thinly sliced
1 red onion sliced thin for garnish, and several tiny grape tomatoes
• Slice the baguettes in half lengthwise.
• Spread a flavored butter on both side of the cut baguette and arrange the think slices of beef on one half before putting the sandwich together.
• Use a serrated bread knife to cut the baguette.
Yield: 12 mini sandwiches
Five Butters
1. Horseradish butter
8 Tbs. (I stick) unsalted butter, at room temperature
2 tbs. prepared horseradish
¼ tsp. coarse salt
• Place the butter in a small bowl and add the above ingredients.
• Chill until needed.
• Allow it to come to room temperature before spreading.
2. Roast Garlic Butter
4 cloves garlic, skins on
1 tbs. olive oil
½ tsp. kosher salt
8 tbs. (1 stick) butter at room temperature
Preheat the oven to 350 degrees F.
• Place the garlic on a small sheet of foil and pull up the edges of the foil to create a pouch.
• Pour the oil over the garlic and sprinkle it with about ¼ tsp. salt.
• Roast for 35 minutes.
• Allow it to cool.
• Place the butter in a small bowl.
• Squeeze the garlic out of its skins onto the butter.
• Add the remaining salt and mash it with a wooden spoon to combine.
• Chill the butter until needed and allow it to come to room temperature before spreading.
3. Parsley Butter
8 tbs. (1 stick) butter at room temperature
¼ cup fresh parsley, minced
¼ tsp. coarse salt
• Place the butter in a small bowl.
• Add the parsley and salt and mash with a wooden spoon until combined.
• Allow it to come to room temperature before spreading.
4. Blue Cheese Butter
8 tbs. (1 stick) butter at room temperature
¼ tsp. Dijon mustard
¼ cup crumbled good quality blue cheese
• Place the butter in a small bowl.
• Add the mustard and stir with a wooden spoon to combine.
• Mash in the blue cheese.
• Chill the butter until needed but allow it to come to room temperature before spreading.
5. Red Current Butter
8 tbs. (1 stick) butter at room temperature
3 tbs. red current jam or preserves
¼ tsp. coarse salt
• Place the butter in a small bowl and add the salt and the jam and mash with a wooden spoon until combined.
• Chill the butter until it is needed but allow it to come to room temperature before spreading.
Cheese and Olive Bruschetta
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.