Recipe: Beef Tenderloin and Caramelized Onion Sandwiches (appetizers)

BEEF TENDERLOIN AND CARAMELIZED ONION SANDWICHES

FOR THE BEEF:
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1 pound beef tenderloin, trimmed
FOR THE CARAMELIZED ONIONS:
3 tablespoons butter
1 tablespoon oil
2 tablespoons brown sugar
3 medium onions, cut into 1/4 inch thick slices
2 tablespoons red wine or water
FOR THE SAUCE:
1/2 cup sour cream
1 tablespoon purchased horseradish sauce
1/2 teaspoon salt
FOR THE SANDWICHES:
1 (10 inch) round loaf focaccia (Italian flat bread)
1 1/2 cups firmly packed baby spinach leaves
cocktail toothpicks

TO PREPARE THE BEEF:
Heat oven to 450 degrees F.

In small bowl, combine 1/2 teaspoon salt, garlic powder, paprika and pepper; mix well. Rub mixture on all surfaces of beef tenderloin. Place beef in small shallow roasting pan; tuck thin end under.

Bake at 450 degrees F for 20 to 25 minutes or until meat thermometer inserted in center registers 140 degrees for rare. Remove from oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.

TO PREPARE THE ONIONS:
Meanwhile, in large skillet, heat butter and oil over medium heat until butter melts. Add brown sugar and onions; stir to coat. Cook over medium heat for 10 minutes or until onions begin to soften, stirring occasionally.

Add wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until onions are very tender. Cover; refrigerate until serving time.

WHEN READY TO SERVE:
Combine all sauce ingredients in small bowl; mix well.

Heat focaccia as directed on package; cut in half horizontally. Spread both cut sides with sauce. Arrange spinach leaves over sauce on bottom half of focaccia.

Slice beef very thin; layer over spinach. Top with onions and top of focaccia; press down. Insert cocktail toothpicks through all layers at 1 1/4 to 1 1/2 inch intervals. Cut between toothpicks to form tiny sandwich squares.

KITCHEN TIPS:
- Onions brown and caramelized better in a stainless steel pan than a nonstick pan.
- Use a serrated knife or an electric knife to cut neat, small sandwiches.

MAKE-AHEAD TIP:
Prepare the beef, caramelized onions and sauce for this luscious appetizer in advance; cover and refrigerate them separately for up to two days. Slice the beef while it is cold. For best flavor, let sliced beef and onions stand at room temperature for 20 minutes and warm the focaccia just before assembling the sandwiches.

Makes 36 sandwiches
Source: Recipe booklet: Holiday Get-Togethers, Pillsbury Classic Cookbooks, December 2001