Blue Cheese-Filet Rose Potato Canapés
Serves: 24
  • 12 petite rose or red potatoes
  • 1 tablespoon pure olive oil, divided
  • 2 teaspoons chopped fresh parsley
  • 1¾ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 2 (4-ounce) filets mignons
  • 24 small wedges blue cheese
  • Garnish: Fresh parsley
  1. Preheat oven to 425°. Spray a rimmed baking sheet with cooking spray.
  2. Using a sharp knife, cut off ends of potatoes (for a base for canapés). Cut potatoes in half shortways.
  3. In a large bowl, toss together potatoes, 1½ teaspoons olive oil, parsley, ¼ teaspoon salt, pepper, and garlic powder. Arrange potatoes in a single layer on prepared pan.
  4. Bake until potatoes are tender when pierced with a fork, approximately 15 minutes. Let cool completely.
  5. Using a sharp knife, butterfly filets. Rub with remaining 1½ teaspoon salt.
  6. In a medium cast-iron skillet, heat remaining 1½ teaspoons olive oil over medium-high heat. Add filets and cook until browned, 2 to 5 minutes per side. Transfer filets to a cutting board, and let rest for 20 minutes. Using a sharp knife, cut filet into 24 thin slices.
  7. Stand potatoes larger ends up. Fold a filet slice in half and place on top of each potato. Top each with a blue cheese wedge.
  8. Garnish with fresh parsley, if desired.
To prevent crumbling, freeze blue cheese for 1 hour before cutting into small wedges.

MAKE-AHEAD TIP: Potatoes and filets can be cooked separately a day in advance, cooled, and stored in airtight containers in the refrigerator. Let come to room temperature before using.
Recipe by TeaTime Magazine at