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Ingredients: |
| 2 |
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pounds beef shoulder tender petite roasts (8 to 10 ounces each) |
| 1 |
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teaspoon pepper |
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Garlic Bread: |
| 6 |
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tablespoons butter, melted |
| 1 |
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tablespoon chopped fresh parsley |
| 1/2 |
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teaspoon garlic salt |
| 1 |
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(12-inch) baguette, cut into 24 (1/2-inch thick) slices |
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Wasabi Sour Cream: |
| 1 |
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container (8 ounces) dairy sour cream |
| 1 |
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tablespoon prepared wasabi paste |
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Instructions: |
| 1. |
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Heat oven to 425°F. Press pepper evenly onto beef roasts. |
| 2. |
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Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 20 to 25 minutes for medium rare to medium doneness. Remove roasts when instant read thermometer inserted into thickest part of roast registers 145°F for medium rare or 160°F for medium doneness. Let stand 5 minutes before carving. |
| 3. |
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Meanwhile combine butter, parsley and garlic salt in medium bowl. Place baguette slices on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture. While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown. |
| 4. |
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Combine dairy sour cream and wasabi paste in medium bowl until well blended. Cover and refrigerate until ready to use. |
| 5. |
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Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream. |
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| Makes 24 appetizer servings. |
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| | Nutrition information per serving: 77 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 25 mg cholesterol; 64 mg sodium; 2.2 g carbohydrate; 0.1 g fiber; 4 g protein; 0.8 mg niacin; 0.1 mg vitamin B6; 0.7 mcg vitamin B12; 0.4 mg iron; 5.5 mcg selenium; 0.8 mg zinc. |
