Photo: Markus Spiske
Tenderloin and Heirloom Tomato Canapés
7 ingredients
openrecipes
Few cuts of beef are as succulent as beef tenderloin, which, when thinly sliced, makes an elegant canapé topping. Here, in the spirit of summer, the slices are topped with chopped heirloom tomatoes and fresh basil. Although you can serve these bite-size hors d’oeuvres warm, they are best at room temperature.
Estimated Nutrition (whole recipe, rough)
398
Calories
27g
Protein
29g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30 baguette slices, each 1/4 inch thick (about 1 large baguette)
- 4 Tbs. extra-virgin olive oil
- 2 1/2 tsp. salt
- 1 1/2 tsp. freshly ground pepper
- 1 1/2 to 2 lb. piece beef tenderloin, trimmed of fat and sinew
- 1 1/2 lb. mixed heirloom tomatoes
- 2 cups fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes