Beef au Poivre and Watercress Tea Sandwiches

Beef au Poivre and Watercress Tea Sandwiches

These watercress tea sandwiches are made even better with caramelized shallot butter.

Beef au Poivre and Watercress Tea Sandwiches
Serves 6
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Prep Time
25 min
Cook Time
4 min
Prep Time
25 min
Cook Time
4 min
Ingredients
  1. 1 (6-ounce) beef tenderloin (filet mignon)
  2. 1 teaspoon whole black peppercorns
  3. 1 teaspoon whole green peppercorns
  4. 1 teaspoon whole white peppercorns
  5. 1 tablespoon plus 1 teaspoon olive oil, divided
  6. ¼ teaspoon garlic salt
  7. 6 mini Parkerhouse rolls, such as Sister Schubert´s
  8. 1 recipe Caramelized Shallot Butter (recipe follows)
  9. ⅓ cup watercress
Instructions
  1. Preheat oven to 350°.
  2. Line a baking sheet with aluminum foil. Set aside.
  3. Remove beef from refrigerator, and let sit at room temperature for 30 minutes before cooking.
  4. Coarsely chop or grind peppercorns, and stir together in a small bowl. Set aside.
  5. Drizzle beef with 1 tablespoon olive oil. Season with garlic salt. Press peppercorns onto all sides of beef.
  6. In a small oven-safe sauté pan or a cast-iron skillet, heat remaining 1 teaspoon olive oil over high heat. Add beef, and sear on all sides until lightly charred and browned, approximately 2 minutes per side. Transfer beef to prepared baking sheet.
  7. Bake for 5 minutes for rare, longer for a greater degree of doneness. (Fillet will feel very springy when pressed with a finger after cooking for a short time; this indicates a rare interior. If meat feels very firm when pressed, it is more well done.) Wrap beef in aluminum foil, and let sit for 15 minutes before slicing.
  8. Using a sharp knife, slice across grain into ¼-inch slices. Set aside.
  9. Slice Parkerhouse rolls in half horizontally. Spread Caramelized Shallot Butter on insides of rolls. Ruffle a beef slice over bottom half of each roll, and tuck in a piece of watercress.
  10. Serve immediately.
Notes
  1. • Beef fillet can be cooked in advance and refrigerated for up to a day. Before serving, heat in a 350° oven just until warm, approximately 5 minutes.
TeaTime Magazine https://www.teatimemagazine.com/
Caramelized Shallot Butter
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. ¼ cup plus 2 teaspoons butter, softened, divided
  2. ¼ cup sliced shallot
Instructions
  1. In a sauté pan, heat 2 teaspoons butter over medium-high heat. Add shallot, and reduce heat to low. Cook, stirring occasionally, until shallot is soft and lightly browned. Finely chop cooked shallot.
  2. In a small bowl, combine shallot and remaining ¼ cup butter, stirring until combined. Transfer to an airtight container, and refrigerate until needed, up to a day. Let come to room temperature before using.
TeaTime Magazine https://www.teatimemagazine.com/


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