Note to Self:

Sunday, April 25, 2010

Beef Tenderloin Canape with Red Onion Marmalade

Beef Tenderloin Canapé with Red Onion Marmalade

Yield: about 32 pieces
32 buttered toast points
1/2 cup mayonnaise mixed with 2 tablespoons horseradish
   1 pound beef tenderloin, cooked medium rare and chilled
   1 cup red onion marmalade (see recipe)
   3 tablespoons minced parsley

Arrange the toast points on a work surface, and using the tip of a spoon or a small pastry bag, place a dot (about 1/2 teaspoon) of the horseradish mayonnaise on each. Slice the tenderloin very thin and arrange it attractively on the toast points also. Garnish each canapé with the red onion marmalade and minced parsley. Serve chilled or at room temperature.

Red Onion Marmalade

Yield: about 2 cups
   1 medium red onion, peeled, halved, and sliced very thin
1/2 cup red wine vinegar
3/4 cup sugar
   3 ounces cold water, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
   1 tablespoon cornstarch

In a small skillet combine the sliced onion, red wine vinegar, sugar, two ounces of the water, salt, and pepper. Bring the pan to a boil, and then lower it to a simmer. Cook the onions for about five minutes, stirring often. Dissolve the cornstarch in the remaining 1 ounce of cold water and stir it into the onion mixture. Cook the marmalade for another two minutes. Transfer it to a glass bowl and refrigerate until chilled.

Urban Simplicity.

No comments: