Potato-Beef Canapes
Make the beef for this canape the day before to spend less time in the kitchen on the day of your party or big meal.
Dovetailing Tips: Use the leftover beef from day 1 cut into thin stripes for todays recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pound | beef tenderloin |
| kosher salt and freshly ground pepper | |
| kosher salt and freshly ground pepper | |
| 2 tablespoons | extra-virgin olive oil |
| 5 | small red-skinned potatoes, sliced 1/4 inch thick |
| 2/3 cup | jarred roasted red peppers, drained, rinsed and diced |
| 1 | small shallot, minced |
| 1 tablespoon | red wine vinegar |
| 1 teaspoon | capers, chopped |
| 1/4 teaspoon | finely grated garlic |
| 1/4 teaspoon | finely chopped fresh rosemary |
| pinch | large of sugar |
Directions:
Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.
Source: foodnetwork.com
