These watercress tea sandwiches are made even better with caramelized shallot butter.
Beef au Poivre and Watercress Tea Sandwiches
2014-08-29 01:19:35
Serves 6
Prep Time
25 min
Cook Time
4 min
Ingredients
- 1 (6-ounce) beef tenderloin (filet mignon)
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole green peppercorns
- 1 teaspoon whole white peppercorns
- 1 tablespoon plus 1 teaspoon olive oil, divided
- ¼ teaspoon garlic salt
- 6 mini Parkerhouse rolls, such as Sister Schubert´s
- 1 recipe Caramelized Shallot Butter (recipe follows)
- ⅓ cup watercress
Instructions
- Preheat oven to 350°.
- Line a baking sheet with aluminum foil. Set aside.
- Remove beef from refrigerator, and let sit at room temperature for 30 minutes before cooking.
- Coarsely chop or grind peppercorns, and stir together in a small bowl. Set aside.
- Drizzle beef with 1 tablespoon olive oil. Season with garlic salt. Press peppercorns onto all sides of beef.
- 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.
- 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.
- Using a sharp knife, slice across grain into ¼-inch slices. Set aside.
- 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.
- Serve immediately.
Notes
- • 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.
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Caramelized Shallot Butter
2014-08-29 01:21:10
Prep Time
10 min
Ingredients
- ¼ cup plus 2 teaspoons butter, softened, divided
- ¼ cup sliced shallot
Instructions
- 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.
- 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://teatimemagazine.com/
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