Beef Carpaccio Pinwheels & Spicy Tomato Chutney
filled with Horseradish, Fresh Herbs, and Served with Garlic Almond Crostini
Ingredients
- 2 ea. 6 oz. Harris Ranch tenderloins
- 1/2 cup horseradish prepared
- 3/4 cup cream cheese soften
- 1 tbsp. basil chive, and oregano, combined and chopped
- 1 cup tomato chutney recipe to follow
- 12 ea. garlic-almond crostinis quarter size
- Olive oil
- Salt and Pepper
Instructions
- Combine horseradish, cream cheese, and fresh herbs. Season with salt and pepper.
- Garlic-almond crostini are little round toast that has been cut out with a cutter, seasoned with olive oil and baked in an oven until golden brown. They are served at room temperature
- Pound out each tenderloin between plastic with a mallet. It should be an oblong shape.
- Spread the horseradish mixture on the beef, roll up to form a spiral, wrap each with plastic and store in the refrigerator for one hour.
- Remove from the refrigerator, season with olive oil, salt and pepper. Sear in a hot pan quickly to get a nice crust but not to cook the beef too much. Place in the refrigerator for one hour.
- Slice the pinwheel beef rolls, place on top of the crostinis and top with the tomato chutney. Yields 12 portions.