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Servings: 24 appetizers

Total Time: 35 minutes

  • 2 pound beef shoulder tender
  • 1 tsp black pepper
  • 6 Tbsp melted butter
  • 1 Tbsp fresh parsley
  • 1/2 tsp garlic salt
  • 1 baguette
  • 8 oz sour cream
  • 1 Tbsp wasabi paste


  1. Heat oven to 425°F.

  2. Press pepper evenly onto beef roasts.

  3. Place roasts on a rack in a shallow roasting pan. Do not add water or cover.

  4. Roast in 425°F oven 20 to 25 minutes for medium-rare to medium doneness.

  5. Remove roasts when instant-read thermometer inserted into the thickest part of roast registers 145°F for medium-rare or 160°F for medium doneness.

  6. Let stand 5 minutes before carving.

  7. Meanwhile, combine butter, parsley, and garlic salt in medium bowl.

  8. Place baguette (cut into 24 slices) on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture.

  9. While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.

  10. Combine dairy sour cream and wasabi paste in a medium bowl until well blended. Cover and refrigerate until ready to use.

  11. Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.


Nutrition information per serving: 77 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 25 mg cholesterol; 64 mg sodium; 2.2 g carbohydrate; 0.1 g fiber; 4 g protein; 0.8 mg niacin; 0.1 mg vitamin B6; 0.7 mcg vitamin B12; 0.4 mg iron; 5.5 mcg selenium; 0.8 mg zinc

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