These Beef Fillet Canapés with Mushroom-Caper Butter make an impressive tea sandwich for the holiday season.
Beef Fillet Canapés with Mushroom-Caper Butter
Yield: 12 canapés • Preparation: 50 minutes • Cook: 5 minutes • Bake: 5 minutes
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- 1 (6-ounce) beef fillet
- 2 teaspoons olive oil, divided
- ⅛ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- ¼ cup salted butter, softened
- 2 tablespoons chopped dried porcini mushrooms, reconstituted according to package directions
- 1 tablespoon capers
- 2 teaspoons chopped parsley
- 1 teaspoon Dijon-style mustard
- 12 slices very thin wheat bread, such as Pepperidge Farm Very Thin Wheat
- Garnish: baby arugula
- Preheat oven to 350°.
- Line a rimmed baking sheet with foil. Set aside.
- Drizzle beef fillet evenly with 1 teaspoon olive oil. Sprinkle fillet evenly with garlic salt and pepper, rubbing spices into meat. Let stand at room temperature for 30 minutes.
- In a small nonstick sauté pan, heat remaining 1 teaspoon oil over medium-high heat. When oil shimmers and pan is hot, sear beef on all sides until browned, approximately 2 minutes per side. Transfer beef to prepared baking sheet.
- Bake for 5 minutes to continue cooking beef. (Beef will be very rare. If desired, cook longer until desired degree of doneness is reached.) Wrap beef in foil, and let stand for 15 minutes before slicing. Using a sharp slicing knife, slice beef very thinly. Set aside.
- In a small bowl, combine butter, mushrooms, capers, parsley, and mustard, stirring to blend. Set aside.
- Using a serrated bread knife, trim crusts from bread slices. Cut bread slices into 3-x-1¼-inch rectangles. Evenly spread each rectangle with butter mixture. Top each bread rectangle with beef slices, ruffling to fit.
- Garnish with baby arugula, if desired.
- Serve immediately.
- • Butter can be made a day in advance and refrigerated until needed. Let come to room temperature for ease of spreading. Bread rectangles can be cut and stored in resealable plastic bags a day in advance. Beef can be seared, wrapped in foil, and refrigerated, then finished in oven before serving.
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