Jerk Beef on Sweet Potato Chips

For as much as I cook and bake, I don't get the chance to make too many appetizers. I'm not one to hold a party where I whirl around the room with hors d'oeuvres on a silver platter. And when I'm invited to such a soiree, I usually bring tasty baked goods. On this occasion, though, I really wanted to try something new and different.

Jerk Beef on Sweet Potato Chips
Makes 40 servings. Adapted from Gourmet magazine.

Ingredients
1 beef tenderloin
2 tsp jerk seasoning paste
1 tbsp vegetable oil
3 tbsp cocktail onions, rinsed
1/3 cup cilantro
40 sweet potato chips (or plantain chips)

Directions
Quarter beef tenderloin lengthwise and pat dry. Season with 1/4 tsp salt and rub all over with jerk paste.

Heat oil in a medium nonstick skillet over medium-high heat. Add beaf and sear on all sides, 4-5 minutes total. Remove from pan and let rest on a cutting board for 5 minutes. Cut crosswise into 1/2" slices.

Finely chop onions and cilantro together. Top sweet potato chips with beef, then onion and cilantro. Arrange on a platter and serve.


These delightful bites were quite a success. The sweet potato provides a sturdy base for the savory piece of beef. The meet is bookended by the vinegary onion and the sweet chip. Plus a little cilantro never hurts. These little mouthfuls have all the flavor components you need for a well-rounded amuse bouche.