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Beef Canapes with Cucumber Sauce

 Beef Canapes with Cucumber Sauce
A homemade cucumber yogurt sauce complements tender slices of beef in this recipe. Both the meat and sauce are conveniently made in advance. —Taste of Home Test Kitchen
36 ServingsPrep: 30 min. + chilling Bake: 25 min. + chilling


  • 4 cups (32 ounces) plain yogurt
  • 1 beef tenderloin roast (1-1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon white pepper, divided
  • 1 medium cucumber, peeled, seeded and diced
  • 1 tablespoon finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon white vinegar
  • 1 French bread baguette (1 pound), cut into 36 thin slices
  • 1 cup fresh arugula
  • Sliced grape tomatoes, optional


  • Line a fine mesh strainer with two layers of cheesecloth; place over
  • a bowl. Place yogurt in strainer. Cover and refrigerate for at least
  • 4 hours or overnight.
  • Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt
  • and 1/4 teaspoon white pepper. In a large skillet, cook tenderloin
  • over medium-high heat until browned on all sides. Transfer to a
  • shallow roasting pan.
  • Bake at 400° for 25-30 minutes or until a thermometer reads

2 of 2

Beef Canapes with Cucumber Sauce (continued)

Directions (continued)

  • 145°. Cool on a wire rack for 1 hour. Cover and refrigerate.
  • Transfer yogurt from strainer to another bowl (discard yogurt
  • liquid). Add the cucumber, onion, garlic and remaining salt and
  • white pepper. In a small bowl, whisk the vinegar and remaining oil;
  • stir into yogurt mixture.
  • Thinly slice the tenderloin. Spread yogurt mixture over bread slices;
  • top with beef, arugula and tomato slices if desired. Serve
  • immediately or cover and refrigerate until serving. Yield: 3 dozen.
Nutritional Facts: 1 serving equals 58 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 87 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.