"With a luxuriously smooth sauce of heavy cream, wine, and mashed potatoes, this opulent beef tenderloin appetizer—laced with brandy—offers guests and tailgaters a mini meal in just a few bites."
For the sauce:
10 ½ ounces instant mashed potatoes, prepared
1 ¾ ounces shallots, finely chopped
6 ¾ ounces dry white wine
3 ½ ounces heavy cream
6 ¾ ounces milk
For the tapas:
21 ounces beef tenderloin
3 ½ ounces butter
7 ounces mushrooms, sliced
1 ¾ ounces brandy
7 ounces bell peppers, roasted, peeled and cut in strips salt and pepper
6 toasted baguette pieces, about 4 ½ inches each
For the sauce: Prepare the mashed potatoes according to the instructions on the package. Boil the shallots with the wine until the wine reduces half in volume. Add the cream and boil for 5 minutes. Add the milk and mashed potatoes, then cook over low heat until the mixture thickens. Season to taste.
For the tapas: Season the tenderloin to taste and fry it in a very hot pan with the butter until medium-rare. After cooking, set aside to rest. In the same pan, fry the mushrooms. Add the brandy. Add the peppers, cook for 5 more minutes, then season to taste.
Slice the tenderloin finely. Place the slices on the bread pieces, add some of the mushroom mixture on the beef, then top generously with the mashed potato sauce. Serve immediately.