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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, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + chilling
  • Makes
    3 dozen

Ingredients

  • 4 cups 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

Directions

  • 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 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.
Nutrition Facts
1 each: 58 calories, 3g fat (1g saturated fat), 16mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 fat.

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Reviews

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Average Rating:
  • Janet_Mahrle
    Dec 13, 2014

    No comment left

  • GirishKatta
    Nov 5, 2013

    very good recipe

  • smilingchef
    Jan 8, 2010

    A bit time consuming, but definitely worth the effort. They look beautiful and taste divine. Make sure you purchase high quality tenderloin from the butcher.