Potato-Beef Canapes (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Con Poulos
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