A few weeks ago, one of the lawyers Randal works with sent him a box of smoked beef tenderloin from Perini Ranch. Since then I have been trying to think of ways to use them, and these little phyllo cups are so good. This is the second time I have made these, the first was on valentine's day but my camera wasn't working then so I couldn't take pictures. This time Randal wanted to change up the original recipe by having roasted red pepper on his instead of the tomato.
1 box of frozen phyllo pastry cups
Cooked beef tenderloin
12 cherry tomatoes
1 tbsp olive oil
1 tsp sugar
Chives
Salt and pepper
1/2 cup mayonnaise
2 tbsp dijon mustard
Preheat the oven to 400, cut the tomatoes in half and place cut side up on a baking sheet. Drizzle with the oil and season with salt, pepper and the sugar. Roast for 20 minutes.
Combine the mustard and mayo in a bowl and mix well.
To assemble, spoon the mayo mixture into the phyllo cups, top with the sliced beef, 2 cherry tomato halves and the chives.
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