Mark’s World Famous Tarragon Filet Mignon Crostinis

1 14 ounce jar artichoke hearts – well drained
3 tablespoons mayonnaise
3 tablespoons freshly grated Parmesan Cheese
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh tarragon
1 teaspoon grated lemon peel
1 garlic clove minced
¼ teaspoon ground nutmeg
Generous pinch of cayenne pepper

2 –  8 ounce beef tenderloins
2 baguettes – thinly sliced

Puree artichokes in a food processor until almost smooth.  Then add the rest of the ingredients  and process until well blended.  Transfer to a small bowl and season with salt and pepper.

Grill two beef tenderloins.  Slice thinly.

Brush sliced baguettes with olive oil and lightly toast

Spread a thin amount of puree on the baguette, place the sliced beef on that, and then top with a leaf of arugula.

Mark

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