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.
MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.