Signed, sealed, delivered! Whew. It's been a while; and for anyone who's doing a little catering, or organizing a big party, organization is the king! Lists, lists, lists; a list of an assortment to present to the client; then the final list after they've chosen; then the shopping list; then breaking down each item into parts, and organizing what you're going to do first; ie, all the sauces were made yesterday am; the pita chips made, etc. Lists making catering so much easier!
Chez, suz, the tenderloin has been a hit for me for years!
You'll need - a whole trimmed tenderloin. I then cut it into sections, removing the big 'butt end' piece of it at the natural muscle separations. Then I take a sharp knife and cut the whole tenderloin in half lengthwise. Three reasons for this; takes less time to cook; I can get some really rare, med.rare and med. slices from it; and it fits on the baguette slices better than the whole crosswise slice.
After it's trimmed and cut, I mix about 2 cups of kosher salt and coarse black pepper, oil the meat, and roll it in the s/p mixture. Then put it on a rack in a 450 degree oven, and roast for 10-15 minutes; I use a digital thermometer to let me know the degrees of doneness, and just pull the rarer pieces out to rest, while leaving some in for the 'eww' people who like gray meat. :roll:
Take all the meat out, and let it rest till cool. Cut a baguette (usually two for a whole tenderloin) into thin slices - I don't do a diagonal cut for this, just a round. Then make the green peppercorn mayo:
GREEN PEPPERCORN SAUCE
makes 2 ½ cups
2 cups mayo ¼ cup dijon
3T green peppercorns 2 cloves garlic
2T lemon juice
Blend in processor til smooth.
Spread some of the sauce on the baguette rounds, place a slice of beef on top, put a little 'dollop' of sauce on top of beef, and sprinkle chopped parsley over all.
Easy, awesome! I think the sauce recipe is from one of the Silver Palate cookbooks.