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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
- Place cracked peppercorns on flat plate, and roll and press filet pieces in them.
- 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.
- 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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