Potato-Beef Canapes
Ingredients
- 1 1/2 pounds beef tenderloin ⓘ
- Kosher salt and freshly ground pepper ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 5 small red-skinned potatoes, sliced 1/4 inch thick ⓘ
- 2/3 cup jarred roasted red peppers, drained, rinsed and diced ⓘ
- 1 small shallot, minced ⓘ
- 1 tablespoon red wine vinegar ⓘ
- 1 teaspoon capers, chopped ⓘ
- 1/4 teaspoon finely grated garlic ⓘ
- 1/4 teaspoon finely chopped fresh rosemary ⓘ
- Large pinch of sugar
Instructions
- 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.
- Photograph by Con Poulos
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).