Beef Canapes with Cucumber Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 36 |
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A homemade cucumber yogurt sauce complements tender slices of beef in this recipe. Both the meat and sauce are conveniently made in advance. Ingredients:
4 cups (32 ounces) plain yogurt |
1 beef tenderloin roast (1-1/2 pounds) |
2 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/4 teaspoon plus 1/8 teaspoon white pepper, divided |
1 medium cucumber, peeled, seeded and diced |
1 tablespoon finely chopped onion |
1 garlic clove, minced |
1 tablespoon white vinegar |
1 french bread baguette (1 pound), cut into 36 thin slices |
1 cup fresh arugula |
sliced grape tomatoes, optional |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate.
4. 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.
5. 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. Yield: 3 dozen.
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