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

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

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.

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