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Beef Tenderloin and Caramelized Onion Tartlet Appetizers (12/11/2009)

Beef Tenderloin and Caramelized Onion Tartlet
appetizers

For Beef:
2 tablespoons Cremer's "Rub me tender" meat rub
2 pounds beef tenderloin, trimmed

For Onions:
3 tablespoons butter
1 tablespoon oil
2 tablespoons brown sugar
2 medium onions, cut into ΒΌ inch thick slices
2 tablespoons water

For Sauce:
1 cup sour cream
2 tablespoons horseradish sauce
1 tsp. salt

For Tartlets:
12 slices white bread, crusts removed
Butter for mini-muffin tins

Prepare tartles by rolling each slice of bread very thin. Cut 2 2 1/2-inch circles from each slice. Press neatly into buttered mini-muffin tins. Bake at 370-degrees for 7 minutes or until lightly browned. Remove from tins and cool. Can be made 2 days ahead and covered and stored at room temperature.

For beef, heat oven to 450-degrees. Rub Cremer's "Rub me tender" rub on all surfaces of beef. Place beef in a shallow roasting pan. Bake for 20-25 minutes, or until meat thermometer inserted in center reads 140-degrees for rare. Remove from oven. Cool 30 minutes or until completely cool. If desired, wrap tightly; refrigerate until serving time.

For Onions, in a large skillet, heat butter and oil over medium heat until butter melts. Add brown sugar and onions; stir to coat. Cook over medium heat for 10 minutes or until onions begin to soften, stirring occasionally. Add water, reduce heat to medium-low; cover and cook 10-15 minutes or until onions are very tender. Cover and refrigerate until serving time.

For sauce, combine all sauce ingredients in small bowl; mix well.

Slice beef very thin add slices to each tartlet. Add some of the onions to each and top with a spoonful of sauce. Serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Simi Cabernet, 750ml bottle, $13.99 through 12-14-09

This week's featured special from Cremer's Grocery in Dubuque-Whole Beef Tenderloin, $4.99 a pound. Buy early for Christmas. Prices good while supplies last, subject to change.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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