Beef Canapes Recipes

POTATO-BEEF CANAPES

Steps:

• 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.

BEEF TENDERLOIN CANAPéS

Steps:

• PREPARE THE FILLET:.
• Preheat oven to 400ºF.
• Allow beef to come to room temperatue, about 30 minutes.
• In a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
• Spread the mixture out on a plate or platter large enough to hold the beef.
• Brush 1 tablespoon of the olive oil on all sides of the beef fillet.
• Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
• In a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
• Add the beef and sear until browned on all sides, 3-4 minutes.
• Place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºF(54ºC)for medium rare 8-10 minutes.
• Transfer the beef to a piece of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
• PREPARE THE BAGUETTE:.
• Reduce the oven temperature to 300ºF. Arrange the baguette slices in a single layer on a rimmed baking sheet.
• Place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
• Remove from the oven and let cool.(The toasts can be stored in an airtight container at room temperature overnight).
• PREPARE THE HORSERADIH CREAM:.
• In a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(The cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
• TO ASSEMBLE:.
• Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (Slice when it is cold and you'll be able to slice it even thinner).
• Spread an equal amount of the horseradish cream on each of the toasts.
• Place a slice or two of beef on top of the cream cheese.
• Garnish each canapé with a few slices of green onion.
• Arrange the canapés on a doily or festive napkin-lined tray and serve immediately.
• Enjoy with some bubbly!

BEEF CANAPES

Steps:

• Before you begin cooking dice the onions, mushrooms, and olives. I use a food processor to make the bits extremely tiny but not liquid.
• Preheat the oven to 375°F.
• Brown the ground beef and drain off excess grease. Set aside.
• Melt the butter and sauté the onions first for a couple minutes. Add the mushrooms and sauté another couple minutes. Add the olives and sauté another couple minutes. Add the ground beef back in and the 1/2 cup of mayonnaise. Cook for another couple minutes and turn off flame.
• Spread out rye bread on a cookie sheet and put a spoonful of the topping on each rye bread square. Top with Swiss cheese. Put in the oven until the rye bread is crispy and the cheese is melted. Enjoy.