Potato-Beef Canapes

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 8 servings
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1 1/2 pounds beef tenderloin

Kosher salt and freshly ground pepper

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


  1. 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. 
  2. 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. 
  3. 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. 

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