POTATO-BEEF CANAPES
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
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.
ROAST BEEF & HORSERADISH CANAPéS RECIPE - (4.5/5)
Provided by BBecker
Number Of Ingredients 5
Steps:
- Cook waffle fries as directed on package. Equally distribute roast beef on fries. Top w/horseradish sauce, salt & pepper.
ROSE BEEF BITES WITH HORSERADISH CREAM
Provided by Angel Adoree
Categories Beef Cocktail Party Wedding Horseradish Party
Yield Makes 18
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
- 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
- 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.
BLINIS WITH CRèME FRAîCHE, ROAST BEEF & CORNICHONS
Beautifully bite-sized canapés to hand round at your next party - just five ingredients and ready in 15 minutes
Provided by Good Food team
Categories Canapes
Time 15m
Number Of Ingredients 5
Steps:
- Warm the blinis following the pack instructions. Mix together the crème fraîche and mustard and spoon onto the blinis. Fold the beef on top then add the cornichons. Arrange the blinis on a platter, grind over some black pepper and serve.
Nutrition Facts : Calories 97 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
BEEF TENDERLOIN CANAPéS
These little tidbits pack quite a wallop! The combination of flavors, make them wonderful! I love tenderloin in any shape or form and these are great for a holiday party, guests, or best of all, you & your SO for a night of indulgence! Based on a recipe from "Williams-Sonoma Entertaining" For ease of preparation, this can all be prepared a day ahead of time; it needs a chilling time of 4 hours to overnight. That is one of the beauty's of this recipe!
Provided by Manami
Categories Roast Beef
Time 55m
Yield 1 tray of baguettes, 12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 222.7, Fat 17.2, SaturatedFat 6.5, Cholesterol 56.1, Sodium 62.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 15.1
BEEF CANAPES WITH CUCUMBER SAUCE
A homemade cucumber yogurt sauce complements tender slices of beef in this recipe. Both the meat and sauce are conveniently made in advance. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight., Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides. Transfer to a shallow roasting pan. , Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate., Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture., Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and tomato slices if desired. Serve immediately or cover and refrigerate until serving.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 87mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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