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Tenderloin Canapes

8 (1) oz medallions of beef tenderloin

1 large Idaho potato

2 Tbsp extra virgin olive oil

1 bunch watercress washed with thick steams removed

Fresh horseradish, shaved (use a vegetable peeler to make ribbons)

4 Tbsp fresh ground pepper


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Heat 2 Tbsp of olive oil in a large skillet over medium high heat. Season the each potato slice with pepper. Place the potato slices into the oil and cook until golden brown approximately 1 1/2 minutes per side.

Drain and reserve. Season each medallion with freshly ground pepper. Add the medallions to the pan and cook until seared, about 1 1/2-2 minutes for medium rare.

To plate place each medallion onto a potato slice. Top with watercress and shaved horseradish. Serves 8.