Many people love the combination of steak and blue cheese. These flavors are what make this recipe so appealing. Thin slices of tenderloin are tucked into savory biscuits and then crowned with a dollop of sweet and pungent cranberry chutney.
Pour the contents of the processor into a medium mixing bowl. Add chives, and stir to combine; add buttermilk all at once, and stir until just mixed. The dough will be wet and shaggy.
Transfer dough to a lightly floured work surface; pat dough into a 3/4-inch thick circle. To cut biscuits, dip a 2-inch cutter into flour, then cut straight down without twisting. Continue dipping the cutter in the flour between each biscuit. Space biscuits 1-inch apart on an ungreased baking sheet, then brush with melted butter. Bake until golden brown, about 12 minutes; transfer to a cooling rack for 8 to 10 minutes, or until needed.
Cut the rested filet from top to bottom (against the grain) into thin slices; fold the slices into neat, ruffled stacks (think ribbon candy). You may not use all of the beef strips for the canapés.
Cut biscuits in half crosswise, then arrange all the biscuit bottoms on a serving platter; spread a thin layer of mayonnaise (or aïoli) evenly over each half. Attractively arrange a beef stack on each biscuit bottom, then top with a spoonful of cranberry chutney (or sauce); replace the biscuit tops, and serve immediately.
Tips and Techniques
* Cranberry chutney may be found in specialty markets or online at stonewallkitchen.com or igourmet.com.
Makes 12 biscuits
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