Home Recipes Savories Radish & Beef Canapés with Tarragon Aïoli

Radish & Beef Canapés with Tarragon Aïoli

Radish & Beef Canapés with Tarragon Aïoli

Radish & Beef Canapés with Tarragon Aïoli make a wonderfully delicious savory to serve for a Christmas tea. Radish & Beef Canapés with Tarragon Aïoli pictured with Roasted Grape & Brie Tartlets and Lobster-Chive Tea Sandwiches

Radish & Beef Canapés with Tarragon Aïoli
Serves: 12
 
Ingredients
  • 1 (8-ounce) beef fillet
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, softened
  • 1 small clove garlic, smashed
  • 12 thin slices whole-grain honey wheat bread, frozen
  • ¼ cup mayonnaise
  • 1 teaspoon minced fresh tarragon
  • ½ teaspoon very finely chopped drained capers
  • ¼ teaspoon fresh lemon juice
  • ¼ teaspoon Dijon mustard
  • 1 small clove garlic, grated
  • Garnish: thinly sliced red radish, flaked sea salt, and fresh tarragon sprigs
Instructions
  1. Preheat oven to 350°.
  2. Sprinkle fillet with salt and pepper. Let stand at room temperature for 30 minutes. Pat beef dry.
  3. In a small stainless-steel skillet, heat oil over medium-high heat. Once hot, add fillet. Cook until browned, approximately 1 minute per side. Add butter and smashed garlic. Carefully tilt pan forward so butter pools. Using a large spoon, baste fillet with pooled butter for 2 minutes.
  4. Place skillet with fillet in oven, baking until a meat thermometer inserted in thickest part of fillet registers 130°, 3 to 4 minutes. Transfer fillet to a cutting board, and let rest for 10 minutes. Using a sharp slicing knife, slice fillet very thinly against the grain.
  5. Line a large rimmed baking sheet with parchment paper.
  6. Using a 2¼-inch fluted square cutter, cut 12 squares from frozen bread slices. Place bread squares in a single layer on prepared baking sheet. Cover with damp paper towels, and let thaw slightly.
  7. Bake bread squares until lightly golden and toasted, 4 to 5 minutes per side. Let cool completely.
  8. In a small bowl, stir together mayonnaise, tarragon, capers, lemon juice, mustard, and grated garlic to make an aïoli. Spread approximately 1 teaspoon aïoli into a circle onto each bread square. Top with rolled beef slices.
  9. Garnish with radish slices, sea salt, and tarragon, if desired.

 

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