Tea Sandwiches of Beef, Spiced Walnuts and Watercress
- Yield: 6 servings
- Prep: 25 mins
- Cook: 40 mins
- 2cups California Walnuts, in pieces
- 1/4cup butter, unsalted
- 1/2teaspoon chili oil
- 1teaspoon orange zest, grated
- 1/2teaspoon cayenne pepper
- 1/2teaspoon garlic salt
- 3tablespoons butter, unsalted, softened
- 2cups Roquefort cheese, crumbled
- 1tablespoon Armagnac
- 18slices bread, white sandwich, thinly sliced
- 1pound fillet of beef, medium-rare, thinly sliced
- 2cups watercress leaves
- Toast walnuts in shallow baking pan in preheated 300F oven about 15 minutes, stirring occasionally, until aromatic. Continue below while nuts are toasting.
- Melt 1/4 cup butter in small skillet over low heat. Stir in chili oil, orange zest, cayenne and garlic salt. Cook gently about 3 minutes, stirring to combine. Pour mixture over hot nuts and stir to coat. Return nuts to oven 20 minutes more, stirring occasionally. Remove nuts with skimmer and transfer to paper toweling to drain 10 minutes. Transfer to clean paper toweling and drain 10 minutes more
- In food processor, chop nuts coarsely. Remove 1 cup and set aside. Process nuts remaining in food processor in on-off flicks until finely chopped; transfer to shallow dish and set aside for finishing sandwiches.
- In same food processor place softened butter, cheese and Armagnac. Process to combine. Add reserved 1 cup coarsely chopped walnuts and process until finely chopped but not pureed. You will have 1 1/2 cups.
- To assemble sandwiches: Spread very thin layer of walnut-cheese mixture on 6 slices bread. Cover with layer of beef and then layer of watercress leaves. Place another slice of bread on top, spread with very thin layer of walnut-cheese mixture, cover with layer of beef and layer of watercress leaves. Top each sandwich with third slice of bread and press down firmly. You will have 6 whole sandwiches.
- With long, sharp knife, trim off crusts. Cut each whole sandwich diagonally into quarters, thus making triangles. Spread edges of each triangle very lightly with remaining walnut-cheese mixture, then dip sides into reserved finely ground walnuts to finish. Cover tightly and refrigerate until serving.
Recipe courtesy of Dry Creek Kitchen and Charlie Palmer.
Nutritional Info *per serving
- Calories 840
- Glycemic Load 25
- Fat 60g
- Saturated Fat 22g
- Polyunsaturated Fat 21g
- Monounsaturated Fat 13g
- Cholesterol 105mg
- Sodium 1190mg
- Potassium 580mg
- Carbohydrate 45g
- Fiber 5g
- Sugars 5g
- Protein 34g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 10%
- Calcium 40%
- Iron 30%