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How to Make Flan
Peruvian Arroz con Pollo
Coffee-Crusted Beef Tenderloin with Dijon Cream
teaspoons instant coffee granules
teaspoon coarsely ground pepper
lb beef tenderloin (center cut)
tablespoon vegetable oil
tablespoon Dijon mustard
cup mayonnaise or salad dressing
large leaf lettuce leaves, torn into 24 small pieces
whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
small thyme sprigs
Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.
Try topping these hearty appetizers with watercress instead of the thyme.
Chilling the beef before slicing it makes it easier to cut. If you're short on time, place the beef in the freezer for 1 hour instead of refrigerating it for 4 hours.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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