Roast Beef Canapes Recipes

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.

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.

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.

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!