Potato-Beef Canapes Recipe

Name: Potato-Beef Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef tenderloin; 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; Large pinch of sugar

Servings: persons

1 1/2 pounds beef tenderloin
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
Large pinch of sugar

1
Preheat the oven to 350 degrees F. Season the meat with salt and pepper.
2
Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat.
3
Add the beef and brown on all sides, about 6 minutes.
4
Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes.
5
Transfer to a cutting board; let rest 15 minutes.
6
Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt.
7
Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes.
8
Drain and let cool.
9
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.
10
Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa.
11
Serve warm or at room temperature.
12
Photograph by Con Poulos

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds beef tenderloin, Kosher salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, 5 small red-skinned potatoes, sliced 1/4 inch thick, and more.

Yes, Potato-Beef Canapes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Beef Canapes

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