Beef Tenderloin Potato Canapés
These colorful morsels are the perfect cocktail fare, as they can be prepared ahead and served at the last minute to delight your guests with the sublime combination of melt in your mouth beef paired with a crispy potato base.
Servings: 12 pieces
Ingredients
Makes 12 Canapés
- 2 ounces cream cheese, spreadable
- 1 tablespoon grainy Dijon mustard
- Ground pepper, to taste
- 12 slices peeled potatoes, 1/14 inch thick sautéed in butter until golden and crispy
- 0.5 pound beef tenderloin, cooked rare
- Small salad leaves, to garnish
- 1/4 medium tomato, seeded and cut into julienne
- 1 piece parmesan cheese, for shavings
Instructions
- Mix together the cream cheese, mustard and pepper. Spread this on sautéed crispy potato slices. Garnish each one with a small piece of shaved beef, the salad leaves, tomato julienne and shaved parmesan.
- Keep refrigerated until ready to serve.
