Beef & Herbed Bread
Cut: Tenderloin Roast
Preparation Time: 15 Minutes
Marinate Time: 6 - 24 hours
Cook Time: 60 minutes |
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Main Ingredients:
6 lb. beef tenderloin, fully trimmed
1/3 c. Worcestershire sauce
4 to 6 cloves garlic, minced
2 TBS. black pepper
2 packages whole wheat pita bread, (6 rounds to a package)
1/4 c. Worcestershire sauce
Parsley, chives or cilantro, chopped
Directions:
- Rub surface of beef with Worcestershire sauce, garlic and pepper. Seal in ziplock bag and refrigerate 6 to 24 hours. Remove beef from marinade. Discard marinade.
- Insert meat thermometer into tenderloin. Roast in hot oven (425 degrees) to desired doneness (140 degrees for rare). Allow beef to rest for 10 minutes before slicing. Slice tenderloin across grain into very thin slices.
- Cut pita bread rounds into quarters. Brush bread with 1/4 cup Worcestershire sauce and arrange sliced beef on bread. Sprinkle top with chopped parsley, chives, or cilantro sprigs. Makes 48 appetizers.
Recipe Tips:
- Garnish each piece with a bit of chopped pimento.
- Can be made ahead and refrigerated.
- Serve with horseradish sauce for an extra zippy flavor.
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