The Best Mini-Appetizers With Tenderloin

Tenderloin makes a statement as the main course, but it can also be a real highlight in bite-sized appetizers for a group, no matter how many or how few people you’re serving! Here are three new ways to savor this buttery, tender cut of grass-fed beef.

Mini Meat and Potatoes

Using crispy potato chips as your “crostini,” this appetizer adds a fun spin to meat and potatoes.

Ingredients

• 2 Verde 100% Grass-Fed Tenderloin Steaks
• 2 russet potatoes
• Olive oil
• Sea salt to taste
• Chopped fresh rosemary or thyme (for garnish)
• Horseradish aioli (see directions)

Directions

1. Preheat oven to 425°F.
2. Peel potatoes.
3. Using a mandoline, slice potatoes into thin rounds and set aside.
4. Brush or spray potato rounds with olive oil and sprinkle with sea salt.
5. Arrange potato rounds on a parchment-lined baking sheet and bake for 15–20 minutes until crispy. Check the chips about halfway through and flip them carefully. (You can also cook them in an air fryer per its instructions, flipping midway.)
6. While the potatoes are cooking, sear tenderloin in a pan. We prefer medium-rare (internal temperature of 135°F).
7. When the potatoes are done, slice the steak against the grain into thin slices.
8. Place a slice of steak onto each chip.
9. Top with store-bought horseradish aioli, or combine mayonnaise and horseradish in equal parts for a homemade alternative.
10. Garnish with fresh herbs on top.

Bacon-Wrapped Filet Bites

These two-ingredient bites are quick to make and impressive.

Ingredients

• 2 Verde 100% Grass-Fed Tenderloin Steaks
• 1 package of bacon
• Toothpicks

Directions

1. Cut tenderloin into bite-sized pieces.
2. Take one piece of bacon and wrap it around a piece of steak. Use a toothpick to keep it intact.
3. Wrap until you have used up all of your steak and bacon.
4. Cook at 400°F for 10–12 minutes for medium-rare, or in an air fryer at 375°F for 10–12 minutes.
5. Serve as is or add a dipping sauce of your choice — mix honey and mustard in equal parts for a simple honey mustard, or dip in fig jam, steak sauce, or ketchup.

Fried Halloumi and Steak Bites

Halloumi is a semi-hard, brined, unripened cheese, typically made with a blend of goat and sheep’s milk. Due to its higher melting point, it holds up well when fried. Try it in this Greek-inspired app.

Ingredients

• 2 Verde 100% Grass-Fed Tenderloin Steaks
• 1 package of halloumi cheese
• Olive oil
• Dried oregano
• Lemon wedge

Directions

1. Sear steaks in a pan until medium-rare (135°F) or cooked to your desired doneness. Let rest for five minutes, then slice thin against the grain.
2. In another pan, heat olive oil to medium heat.
3. Slice halloumi into 1/4-inch-thick slices.
4. When the oil is heated, add halloumi and fry for 1–2 minutes on each side until golden brown.
5. Add slices of halloumi to a serving plate. Top with sliced steak, oregano, and a squeeze of lemon juice.