Cooking with KAKE: Sterling Silver Beef Appetizers

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Sterling Silver Beef Appetizers

Sterling Silver Beef Tenderloin with Mushrooms and Onions in a Phyllo Cup

Yield: Makes 15 each

Ingredients:

  • Sterling Silver Beef Tenderloin, small dice     4 oz
  • Olive Oil                                                          2 T
  • Mushrooms, small dice                                  4 oz
  • Onion, small dice                                            4 oz
  • Garlic, minced                                                 1 tsp
  • Beef Broth                                                       ½ cup
  • Heavy Cream                                                  ¼ cup
  • Kosher Salt                                                      To Taste
  • Black Pepper                                                   To Taste
  • Parsley, Flat Leaf, chopped                             1 T
  • Phyllo (Fillo) cups                                            15 each

Instructions:

  1. Heat sauté pan over medium high heat.
  2. Heat oven to 350°.
  3. Season beef with salt and pepper.
  4. Add olive oil to sauté pan; add beef.
  5. Cook beef for 2 minutes, stirring until all sides are browned.
  6. Remove meat and set aside.
  7. Add mushrooms to pan; cook 2-4 minutes. Add the onions and reduce heat to medium low. Cook onions and mushrooms for 5 minutes; add garlic and cook for 1 minute.
  8. Add beef broth and increase temperature to medium high. Simmer until most of broth evaporates; add cream. Simmer for 1 minute; remove from heat.
  9. Add meat and parsley to pan; season to taste with salt and pepper.
  10. Place the Phyllo cups on a baking pan and place in oven for 1 minute.
  11. Remove oven and add mixture to cups and serve. Enjoy!

Sterling Silver Beef Tenderloin with Blue Cheese Butter, Reduced Balsamic on a Rosemary Cracker

Yield: Makes 12 pieces

Ingredients:

  • Sterling Silver Beef Tenderloin                       6 oz
  • Olive Oil                                                          1 T
  • Kosher Salt                                                      To Taste
  • Black Pepper                                                   To Taste
  • Butter, salted, room temp                              3 T
  • Blue Cheese, crumbled                                   3 T + 2 T
  • Balsamic Vinegar,                                           1/2 cup reduced to 4 T
  • Private Selection Rosemary
  • Entertainment Crackers                                 12

Instructions:

  1. Remove beef from refrigerator 15 minutes before cooking.
  2. Heat sauté pan over medium high heat.
  3. Season beef to taste with salt and pepper.
  4. Add oil to pan; place meat in pan. Brown all sides and cook to internal temperature of 130° for medium rare. Remove meat from pan and allow to rest for 5 minutes before slicing.
  5. While meat is cooking, whip butter and 3T of blue cheese together. Season to taste with salt and pepper; set aside.
  6. To reduce vinegar, pour into small pan and simmer over medium high heat until reduced by about 2/3. Remove from heat.
  7. After meat has rested for 5+ minutes, slice across grain. Depending on the shape of the piece of meat, slices may need to be cut in order to fit on cracker, or use more than one slice per cracker.
  8. Spread blue cheese butter on each cracker.
  9. Add sliced beef; drizzle with reduced balsamic vinegar.
  10. Top with blue cheese crumbles. Enjoy!

Salad Cups with Sterling Silver Beef Tenderloin and Private Selection White Balsamic and Honey Dressing

Yield: Makes 12 each

Ingredients:

  • Sterling Silver Beef Tenderloin                       6 oz
  • Olive Oil                                                          1 T
  • Kosher Salt                                                      To Taste
  • Black Pepper                                                   To Taste
  • Mixed Greens, chopped, bite size                  3 cups
  • Croutons, cut small                                         ¼ cup
  • Avocado, ripe, small dice                                1 each
  • Red Onion, small dice                                     2 T
  • Celery, small dice                                            2 T
  • Private Selection White Balsamic and
  • Honey Dressing                                         ½ cup

Instructions:

  1. Remove beef from refrigerator 15 minutes prior to cooking.
  2. Heat sauté pan over medium high heat.
  3. Season beef to taste with salt and pepper.
  4. Add olive oil to pan; place meat in pan. Brown all sides and cook to internal temperature of 130° for medium rare. Remove meat from pan; allow to rest for 5 minutes before slicing.
  5. Mix salad, croutons, avocado, red onion and celery together in bowl. Add ¾ of dressing and mix well.
  6. Divide salad into 12 equal portions onto small plates or bowls (appetizer size).
  7. Dice beef (medium dice) and place on top of each salad.
  8. Drizzle remaining dressing over each salad. Enjoy!