For a classic yet sophisticated appetizer, these beef tenderloin canapés with grainy Dijon mustard are perfect for any gathering. The medium-rare beef tenderloin, combined with a creamy mustard spread, delivers a bold, peppery flavor that pairs beautifully with crispy toasted bread and fresh cucumber. Each bite-sized canapé is topped with a vibrant garnish, making it […]
Cut the crust off the sandwich bread slices and cut them into four squares. Mix the cream cheese, mustard, Worcestershire sauce, and pepper. Spread this on toasted bread squares. each one with a small piece of shaved beef, pea shoot, and a cucumber slice. Keep refrigerated until you serve them.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Let cheese come to room temperature before serving or melting for the best texture and flavor. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
