Beef Canapes with Cucumber Sauce
CATEGORIES
INGREDIENTS
  • Servings: 36
  • Preparation Time: 30 min
  • 4 cups (32 ounces) plain yogurt
  • 1 whole beef tenderloin (1-1/2 pounds)
  • 2 tablespoons Crisco® Light 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
  1. 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.
  2. 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.
  3. Bake at 400° for 25-30 minutes or until a meat thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate.
  4. 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.
  5. 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.