Potato-Beef Canapes

Serves: 8

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.

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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


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

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