Roast Beef Canapes Food

MINI YORKSHIRE PUDDING CANAPéS

Steps:

• To make the batter, sift the flour into a large bowl, make a well in the middle and add the eggs.
• Use a whisk to mix them very well, then gradually pour in the milk, and beat well until the batter is smooth.
• Season with salt and pepper to taste.
• You can pass the batter through a sieve, if you think it is not quite lump free, as it should be.
• Preheat the oven to 220 degrees C. (430 Fahrenheit)
• I do not have a Yorkshire puddings tin, which usually has larger holes, but the muffin one does a pretty good job. Of course, the puddings will be smaller.
• Add one teaspoon of oil into 6 hole muffin tray and place the tin in the oven for 5 minutes, so that the oil can heat up.
• Carefully remove the tin from the oven, and quickly pour the batter evenly between the 6 holes.
• Place the tin back in the oven and leave undisturbed for 20 minutes until the puddings have raised and browned.
• Remove them from the tin, and top with rolls of roast beef and a good dollop of horseradish sauce.

BEEF AND CARAMELIZED ONION CANAPES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spread baguette slices on a baking sheet.
• Heat oil in a skillet over medium-low heat. Cook and stir red onion until it starts to soften, about 5 minutes. Cover and cook, stirring occasionally, until completely soft, about 10 minutes. Uncover and pour in red wine; increase heat and stir constantly until wine evaporates, 3 to 5 minutes. Remove from heat and let cool.
• Bake baguette slices in the preheated oven until lightly toasted, about 5 minutes.
• Mix mayonnaise and horseradish together in a bowl.
• Spread mayonnaise-horseradish mixture over baguette slices; cover with onion and roast beef.

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 CANAPES WITH CUCUMBER SAUCE

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.

ROSE BEEF BITES WITH HORSERADISH CREAM

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.

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!

20 EASY CANAPE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canape recipe in 30 minutes or less!

BLINIS WITH CRèME FRAîCHE, ROAST BEEF & CORNICHONS

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.