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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE THE FILLET: | 2. Preheat oven to 400ºF. | 3. Allow beef to come to room temperatue, about 30 minutes. | 4. In a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt. | 5. Spread the mixture out on a plate or platter large enough to hold the beef. | 6. Brush 1 tablespoon of the olive oil on all sides of the beef fillet. | 7. Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface. | 8. In a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil. | 9. Add the beef and sear until browned on all sides, 3-4 minutes. | 10. Place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºF(54ºC)for medium rare 8-10 minutes. | 11. Transfer the beef to a piece of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours up to overnight. | 12. PREPARE THE BAGUETTE: | 13. Reduce the oven temperature to 300ºF. Arrange the baguette slices in a single layer on a rimmed baking sheet. | 14. Place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total. | 15. Remove from the oven and let cool.(The toasts can be stored in an airtight container at room temperature overnight). | 16. PREPARE THE HORSERADIH CREAM: | 17. In a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(The cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.). | 18. TO ASSEMBLE: | 19. Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (Slice when it is cold and you'll be able to slice it even thinner). | 20. Spread an equal amount of the horseradish cream on each of the toasts. | 21. Place a slice or two of beef on top of the cream cheese. | 22. Garnish each canapé with a few slices of green onion. | 23. Arrange the canapés on a doily or festive napkin-lined tray and serve immediately. | 24. Enjoy with some bubbly! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1 1/2	1/2		1679.6038	0.0	133.3483	123.4883
green peppercorn	1	tablespoon	chopped brined	-	-	-	-
tarragon	1	tablespoon		5.31	0.904	0.4099	0.1303
green onion	5 -7		chopped	0.0	0.0	0.0	0.0
garlic clove	1 -2		smashed	-	-	-	-
green onion			sliced	0.0	0.0	0.0	0.0
salt			coarse	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red pepper flake			crushed	-	-	-	-
french baguette				-	-	-	-
cream cheese	1/2	cup	whipped	354.0	4.2	8.52	34.32
white horseradish	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.