Seared Filet Mignon Truffle Roll-Ups

Makes About 16 Pieces

These elegant canapes are always a huge hit at cocktail parties. Make sure you source humanely-Niman Ranch is a good choice.

2 Tbs. cracked black peppercorns
11/2 lbs. filet mignon “tails” (the narrow portions)
2 Tbs. olive oil
Truffle-infused olive oil
Coarse finishing salt, preferably Maldon or fleur de sel
2 oz. wild baby arugula
1/2 lb. Manchego cheese, shaved into vertical strips with a vegetable peeler

1. Place cracked peppercorns on flat plate, and roll and press filet pieces in them.
2. Heat olive oil in heavy skillet over medium-high heat. Sear peppered filet on all sides, about 3-4 minutes total, until outside is seared and inside is rare. Let sit for at least 15 minutes.
3. Slice filet against the grain into small, thin pieces. Lay out each piece, dribble with a drop or two of truffle oil, sprinkle a few grains of salt. Lay on two leaves of arugula and one shaving of cheese; roll in both sides; and secure with a toothpick. Repeat with all pieces. Serve immediately, or refrigerate until ready to serve.

per serving: 140 cal; 12g pro; 9g total fat (4g sat fat); 1g carb; 42mg chol; 207mg sod; <1g fiber; <1g sugars

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