Roasted Rare Beef Canapés

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Well its the 1st of December today and I thought it was about time I start preparing myself for the festive season! Every year I love to throw a dinner party or 3 and try out some new yummy recipes on my friends.

This year Ive opted for more finger food that I can prepare before the parties so I don’t end up having guests arriving while I’m still wearing an apron with no make up on and running between my oven & the next door neighbours trying to get my Snapper, Turkey, Beef & sides all ready at the same time to be served (Yes this was me last year!)

These canapés are devine and are very easy to make, you can prepare it all ahead of time & construct them just before your ready to serve (even the day before) they will be a huge hit with your guests.

What you’ll need

1 baguette
1 red bell pepper
1 tbsp olive oil
1 clove garlic
2 spring thyme
1 tsp flat parsley
Salt and pepper
400 grams good quality whole beef tenderloin
2 tbsp wholegrain mustard
1 tsp cracked pepper
3 tbsp sour cream
3 tsp horseradish (depending on how tangy you like it you can add more or less just taste as you mix)
1 1/2 tsp dijon mustard
Salt and Pepper

How to

– Pre heat the oven to 200 degrees C
– To make the roasted red bell pepper put pepper in the oven or on top of the open flame on the stove (if you have a gas stove top) and turn until the outside is blacked. I use the open flame as its easier and quicker but you can also do it in the oven for approx 15 minutes, turning until the whole pepper is browned on the outside
– Place pepper straight into a zip lock bag to “sweat” for 10 minutes
– Prepare the beef, mis the wholegrain mustard, 1/2 tsp olive oil, 1 tsp pepper and some salt together
– With your hands rub the mixture over the beef until fully covered
– In a hot fry pan brown all sides of the tenderloin strip, you don’t want to cook it in the pan just brown the outside
– Place beef on a foil lined oven tray and bake for 15 minutes approx (I use a meat thermometer to check that its rare – medium inside)
– Remove from the oven and cover with foil to rest for a further 8 minutes then refrigerate
– Remove the pepper from the bag and peel off the skin, remove stork and seeds and slice into strips
– In a frying pan lightly sauté the garlic clove with some olive oil, turn off heat and add the thyme, salt and pepper and mix through the red pepper strips. Set aside to marinate
– Combine the sour cream, horseradish, salt and pepper and dijon mustard together (tasting as you go to see how much horseradish you want to add)
– When it comes time to serve, slice the baguette into small rounds and toast them in the oven
– Slice the Beef into thin strips
– Assemble the canapés on the baguette with 1 tsp of the cream, slice of beef and top with a slice of bell pepper and enjoy!

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