Beef Tenderloin Lollipops

Name: Beef Tenderloin Lollipops
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-1/2 dozen.
Ingredients: 3 large onions, halved and thinly sliced; 2 tablespoons olive oil; 3 tablespoons butter, divided; 1 beef tenderloin roast (2 pounds); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups (8 ounces) crumbled blue cheese

Bite-sized beef cubes are easy to pop in your mouth as you mingle at parties. The sweet caramelized onion and salty blue cheese add unforgettable taste.

Ingredients

3 large onions, halved and thinly sliced
2 tablespoons olive oil
3 tablespoons butter, divided
1 beef tenderloin roast (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) crumbled blue cheese

Directions

In a large skillet, saute onions in oil and 1 tablespoon butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Meanwhile, cut roast into 1-1/2-in. cubes; sprinkle with salt and pepper. In a large skillet over medium heat, brown beef in batches in remaining butter.
Transfer beef to an ungreased 15x10x1-in. baking pan; top with onions and blue cheese. Bake at 350° for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Insert skewers into appetizers.

Nutrition Facts

1 appetizer: 100 calories, 6g fat (3g saturated fat), 23mg cholesterol, 154mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Originally published as Beef Tenderloin Lollipops in Holiday & Celebrations Cookbook 2011

Reviews

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Karen.Buske

Sep 7, 2012

What a fabulous, eloquent appetizer. I put the bleu cheese on the side for people to add to the beef. I sauted onions with minced garlic and added some capers to give it an added zest and finely minced mushrooms. Wonderful! People raved about this recipe. I served this to a small party of six since the beef of fillet I bought was expensive, but worth every penny of it. When it comes to family and friends thats what it's all about. Thank you for this recipe.