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closeup of potato with cherry compote and beef on top and a little horseradish cream
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Potato and Beef Tenderloin Bruschetta

When there's some leftover beef tenderloin or a holiday party recipe is needed, Potato and Beef Tenderloin Bruschetta is the perfect gluten-free appetizer everyone loves. And the Cherry Balsamic Compote adds a tangy bite.
Course Appetizer, holidays
Cuisine American, Holiday
Keyword Beef tenderloin, gluten free appetizer, holiday appetizer recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 30 appetizers

Ingredients

For beef

  • 2 lb piece of beef tenderloin trimmed* see "beef note" below
  • 2 Tablespoons unsalted butter softened
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons kosher salt plus more if needed
  • 1 ½ teaspoons ground black peppe plus more if needed

For potatoes

  • 8 med-large Yukon Gold potatoes
  • ½ stick unsalted butter
  • salt and pepper

For Cherry Compote

  • 1 jar amarena cherries see below / Trader Joe's has them at the holidays
  • 2-3 Tablespoons balsamic vinegar
  • 1 tsp kosher salt
  • ¼ teaspoon ground black pepper optional

Garnish

  • 1-2 sprigs fresh rosemary minced
  • horseradish mustard sauce optional, see below
  • blue cheese dressing see below

Instructions

For the beef

  • Heat oven to 500° with the rack in the center to lower part of the oven. NOTE: if you have two ovens, preheat the second oven to 400° for the potatoes.
  • Pat the beef dry on all sides with paper towel.
  • Combine the butter and mustard together in a small bowl. Spread over both sides of the beef and season generously with salt and pepper. The amounts I gave are just starting points. This gives the beef great flavor and a nice crust.
  • Roast for 25 minutes or until meat thermometer reaches 130° for rare or 135° for medium rare. Remove and immediately tent with foil to rest for 10 minutes or so
    Slice about ¼ inch thick or so.*

For the potatoes

  • Preheat the oven to 400° (if you didn't already do this above).
  • On a sheet pan, place the butter and put the whole thing in the oven to melt.
  • Meanwhile, slice each potato crosswise in half and then each half in half again so you end up with 4 equal slices. If your potatoes are a little larger, you might get 5 slices. Repeat with all the potatoes.
  • Season the melted butter with salt and pepper and place the potatoes on the buttered hot baking sheet in a single layer. Flip over to coat and season the tops.
  • Bake for 20 minutes until crisp. Remove from pan to a rack and set aside. See below for make ahead notes.

For the compote

  • Remove the cherries from the stems and place in a small saucepan with ¼ cup of the cherry juice from the cherries and the balsamic vinegar. Season. Simmer over low heat for 15 minutes until syrupy and spatula dragged across the bottom of the pan leaves a trail.

Assemble

  • Layer a potato with a dollop of cherry compote and top with a slice of beef tenderloin. Sprinkle over fresh minced rosemary.

Notes

Beef Suggestions*. If you're using leftover beef, about 1 ½ lb will be enough. You can also take a shortcut and if your favorite deli has roast beef, have them cut a thick piece and you can slice it how you'd like from there.
Refer to Beef Tenderloin Sliders for even more info and another way to use extra beef.
Make ahead notes.  To make ahead, prepare the potatoes and reheat in a 350º oven until crisp. Beef can be made ahead as well but undercook it a bit as it will continue to cook as it rests. Assemble as directed above.
Variations. Make my Horseradish Sauce recipe and use as the glue between the potato and beef and top with the cherry compote and rosemary.
Try substituting my Homemade Blue Cheese Dressing Recipe for the Cherry Compote.