Great for that cocktail/dinner party.

Ingredients:

• 4 lbs beef tenderloin, room temperature (approximately 2-3 inches diameter)
• 1 tsp salt
• 1 tsp freshly ground pepper
• 3 sprigs of fresh rosemary or 2 tsp dried rosemary
• 1 loaf French bread (baguette about 2-3 inches in diameter
• herb butter
• watercress for garnish

Directions:

1. Preheat oven to 450°.
2. Rub tenderloin with salt, pepper and rosemary.
3. Place in shallow pan. Bake 25-30 minutes until internal temperature is 120°
4. Let meat stand for 20 minutes and then refrigerate (Meat can be cooked severalhours early, chilled, and hors d’oeuvre assembled before serving.)
5. Slice bread ¼ inch thick.
6. Spread bread slices with herb butter.
7. Brown under broiler.
8. Slice beef very thin
9. Pile several thin slices of beef on bread.
10. Garnish with watercress.

Herb butter:

• 1 c unsalted butter, softened (½ pound)
• 2 Tab fresh parsley, finely chopped
• 2 Tab dill, chervil or tarragon, finely chopped

Make herb butter by chopping herbs in food processor, add butter, mix well.

Serves: 75 pieces

Source: A Pinch of Salt Lake, The Junior League of Salt Lake City, Inc.