Beef Tenders with Horseradish Aïoli

Beef Tenders with Horseradish Aïoli


1 cup mayonnaise
2 tablespoons prepared horseradish
2 cloves garlic, minced
1 tablespoon minced fresh Italian parsley
Dash ground white pepper

1 sheet (½ of 17.3-ounce box) frozen puff pastry, thawed according to package directions
1 large Dierbergs egg, beaten with 1 tablespoon water
2 beef petite tenders (about ¾ pound each)
2 tablespoons Dijon mustard
2 teaspoons herbes de Provence
1 teaspoon cracked black pepper
1 clove garlic, minced
Coarse salt


FOR AÏOLI   In small bowl, combine all ingredients. Cover and chill several hours or overnight to develop flavors.

FOR BEEF TENDERS  On lightly floured surface, roll pastry sheet into 10 x 12-inch rectangle. Cut pastry lengthwise into 4 strips and crosswise into 6 strips, forming 24 rectangles. Place on parchment-lined baking sheet; brush with egg mixture.

Bake in 400°F. oven until golden brown and puffed, about 12 to 15 minutes.

Cool completely. Split each pastry in half to form 2 pieces; set aside.

Trim and discard fat from petite tenders.

In small bowl, stir together mustard, herbes de Provence, pepper, and garlic; rub over petite tenders. Let stand at room temperature 10 minutes.

Season beef with salt. Place on rack in shallow roasting pan.

Roast in 425°F. oven until internal temperature is 140°F., for medium-rare, about 20 to 25 minutes.

Cover and let stand 10 minutes before thinly slicing.

Arrange pastries on serving platter. Top each with beef slices and dollop of Aïoli.

Servings: 48
Serving Size: Per appetizer without Aïoli

Per Serving
Calories: 49
Cholesterol: 13 mg
Fat: 3 g
Sodium: 36 mg
Carbohydrates: 2 g
Protein: 4 g
Fiber: <1 g

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