Beef Carpaccio Pinwheels & Spicy Tomato Chutney
filled with Horseradish, Fresh Herbs, and Served with Garlic Almond Crostini
- 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
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.