ISO a recipe for beef pate made with tenderloin – read my comments below for details?
I had an interesting appetizer at a restaurant – it was called tenderloin toasts.
They appeared to be very thin pieces of crostini spread with a pate of beef tenderloin, maybe some spices or garlic or something, then broiled until the pate “cooks” and some of the juices seep into the crostini. It was OMG good and I’m trying to recreate it but not sure how to make the pate-like topping so that 1) it has some flavor and 2) has enough juices when broiled so that some of it seeps into the bread – not soaking the bread, but it should give off some juices.
I’m thinking of just grinding tenderloin tails with a bit of red wine a garlic clove, salt, pepper and some parsley. Would that give off some juice when broiled? I’m concerned that the lack of fat in the tenderloin won’t create any juices, hence the addition of some wine. Any ideas??
The app was served with a spicy and smoky BBQ sauce that was also to die for, in case anyone is interested in trying this recipe themselves.
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How does this tenderloin meal sound to you?
2 comments a “ISO a recipe for beef pate made with tenderloin – read my comments below for details?”
Sounds good, wish I could help but as a Chef have never heard of this dish.
Skip the red wine, add a splash of Worcestershire and olive oil. A clove of garlic, some onion and a bit of parsley should taste nice. Keep adding olive oil until you get a paste, I think. The additional olive oil should generate some juice and soak into the bread. So I would not make crostini, but use sliced bread and then when you cook it in the oven with the paste/olive oil, it should crisp the bread like crostini. Good luck!!
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