Recipe by Tucker Shaw. Makes about 36.
Ingredients
About 8 small Yukon Gold potatoes
About 3 teaspoons olive oil, divided
2 teaspoons dried thyme, rosemary, sage, fennel seed or a mix (your choice)
1 beef tenderloin roast, about 1 pound, at room temperature
Salt and pepper
About 8 ounces gorgonzola cheese, chopped into 36 small pieces
Honey
Fresh herbs for garnish (optional)
Directions
Prepare potatoes: Preheat oven to 400. Slice potatoes into 1/2-inch thick rounds, about 4-5 slices per potatoes to make 36 rounds. Toss with 2 tablespoons olive oil and dried herbs. Roast about 25 minutes, turning halfway through, until potatoes are just tender. Cool thoroughly.
Meanwhile, prepare beef: Season roast with salt and pepper, and rub with remaining olive oil. In medium skillet over high heat, sear beef on both sides until browned, about 3-4 minutes per side for medium-rare. Leave in pan, tent with aluminum foil, and set aside for 20 minutes. After 20 minutes, slice beef into 36 bite-sized pieces.
Assemble: Place dot of honey on each potato round. Place piece of gorgonzola on top. Add another dot of honey, then balance beef on top. Sprinkle with fresh herbs if desired. Serve.
