Beef Canapes with Cucumber Sauce

Name: Beef Canapes with Cucumber Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 36
Cuisine: Global
Ingredients: 20 grams fresh arugula; 454 grams French bread baguette , cut into 36 thin slices; 1 medium cucumber, peeled, seeded and diced; 1 garlic clove, minced; 36 servings Sliced grape tomatoes, optional; 2 Tbsps olive oil, divided; 1 Tbsp finely chopped onion; 907 grams cups plain yogurt; 680 grams beef tenderloin roast; 1 teaspoon salt, divided; 0 teaspoons white pepper, divided; 1 Tbsp white vinegar

Beef Canapes with Cucumber Sauce requires approximately 55 minutes from start to finish. This recipe makes 36 servings with 110 calories, 6g of protein, and 6g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires arugula, beef tenderloin roast, grape tomatoes, and olive oil. It works well as an inexpensive hor d'oeuvre. If you like this recipe, you might also like recipes such as Cucumber Canapes, Light Cucumber Canapes, and Cucumber & blue cheese canapés.

Instructions

Line a fine mesh strainer with two layers of cheesecloth; place over a bowl.

Equipment you will use

Sieve

Cheesecloth

Bowl

Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight.

Ingredients you will need

Yogurt

Equipment you will use

Sieve

Rub tenderloin with 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

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.

Ingredients you will need

White Pepper

Salt

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Frying Pan

Transfer to a shallow roasting pan.

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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.

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Kitchen Thermometer

Wire Rack

Oven

Transfer yogurt from strainer to another bowl (discard yogurt liquid).

Ingredients you will need

Yogurt

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Sieve

Bowl

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.

Ingredients you will need

White Pepper

Cucumber

Vinegar

Garlic

Yogurt

Onion

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Thinly slice the tenderloin.

Spread yogurt mixture over bread slices; top with beef, arugula and tomato slices if desired.

Ingredients you will need

Tomato Slices

Arugula

Spread

Yogurt

Bread

Beef

Serve immediately or cover and refrigerate until serving.

Equipment

Ingredients

Servings:

20grams

fresh arugula 454grams

French bread baguette , cut into 36 thin slices 1medium

cucumber, peeled, seeded and diced 1

garlic clove, minced 36servings

Sliced grape tomatoes, optional 2Tbsps

olive oil, divided 1Tbsp

finely chopped onion 907grams

cups plain yogurt 680grams

beef tenderloin roast 1teaspoon

salt, divided 0teaspoons

white pepper, divided 1Tbsp

white vinegar

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Perrier-Jouet Grand Brut. It has 4.3 out of 5 stars and a bottle costs about 57 dollars.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.