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Which cut of beef for in advance hors d'ourves?

a
amp156 Sep 30, 2010 07:16 AM

I'm going to be serving some bite size hors d'ourves in mini phyllo cups. One of them will be a beef with chimichurri. I would like to be able to sear the beef in advance and assemble later and serve cold. Which cut of beef would be best for this- maybe a skirt steak, or filet?
Any advice much appreciated.

  1. greygarious Oct 1, 2010 06:24 AM

    How about making life simpler by using deli roast beef, which is top sirloin? Ask for a slab of whatever thickness you want the cubes to be and finish cutting it at home.

    2 Replies
    1. re: greygarious
      bushwickgirl Oct 1, 2010 11:31 AM

      In house roasted top sirloin is great, good beefy flavor and tender, if you can find a deli that does their own. I find many brands of pre-roasted deli beef, Boar's Head in particular, to be oddly mushy in texture and not so flavorful, although certainly tender with good color. I'm sure there are better commercial brands available, but a nicely seasoned roasted filet of beef sparked with chimichurri sauce could be a hit. I guess it depends on what's the best available to the OP.

      1. re: bushwickgirl
        j
        jameshig Oct 2, 2010 08:42 AM

        I agree with filet. Unless you find a butcher that roasts without much seasoning, I'd stay away from an in-house roasted meat as they are usually very flavorful and it would clash with the chimichurri.

    2. mamachef Oct 1, 2010 05:50 AM

      Tenderloin, roasted and thinly sliced. Or, if you get a good cut and know how to slice, London Broil would work but wouldn't be as tender (and slices, instead of chunks.)

      1. monavano Oct 1, 2010 05:08 AM

        I'd go with filet mignon. It's tender and quite nice served at room temp.

        2 Replies
        1. re: monavano
          bushwickgirl Oct 1, 2010 05:26 AM

          In re-reading my post, I see that I didn't make a totally definitive recommendation; I would go with filet.

          1. re: monavano
            scubadoo97 Oct 2, 2010 10:09 AM

            agree with the tenderloin suggestion.

          2. bushwickgirl Oct 1, 2010 01:31 AM

            Skirt, flank or even filet, which your guests will really appreciate. The more tender, the better for hors d'ourves. The filet could be well seasoned and roasted, the skirt and flank marinated and grilled before slicing. Less well done is always better than more with these cuts, and the closer to serving time for slicing and assembling is as well.

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