Potato and beef canapes
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Potato and beef canapes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 650 g beef tenderloin
- Coarse salt and freshly ground pepper
- 2 tbsp. l. olive oil
- 5 small tubers potatoes, peel and cut into 6 mm thick slices.
- 2/3 cup canned roasted sweet peppers, drained, rinsed, and diced
- 1 small shallot, chopped
- 1 tbsp. red wine vinegar
- 1 teaspoon chopped capers
- 1/4 tsp finely grated garlic
- 1/4 tsp finely chopped fresh rosemary
- A large pinch of sugar
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (180°C). Season the meat with salt and pepper. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides for 6 minutes. Return the skillet to the oven and continue cooking for 30 minutes. Check for doneness with a meat thermometer inserted into the thickest part of the meat; the temperature should reach 125°F (52°C). Transfer to a cutting board and let rest for 15 minutes.
- Meanwhile, place the potatoes in a saucepan, cover with cold water, and add salt. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the potatoes begin to soften. Drain and let cool.
- In a bowl, combine bell pepper, shallot, vinegar, remaining olive oil, capers, garlic, rosemary, sugar, salt, and pepper to taste. Slice the beef thinly and arrange it on top of the potatoes; top with pepper salsa. Serve the canapés warm.
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