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beef canapés with horseradish

This crowd-pleaser is like a mini steak sandwich.

  • 3⁄4 pound stew meat, cut into 2-inch cubes
  • Salt and pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil plus 1 teaspoon
  • 1⁄4 cup soy sauce
  • 1⁄4 cup balsamic vinegar
  • 1 loaf rye cocktail rounds or squares
  • 1 tablespoon dried tarragon
  • 3 tablespoons horseradish

Preheat oven to 375°F. Season the beef cubes with salt, pepper, and garlic powder. Pour 2 tablespoons olive oil in a skillet and warm over medium heat. When the pan is hot, add the beef cubes and sear them till golden brown on all sides (approximately 3–5 minutes).

Meanwhile, in a small bowl, combine the soy sauce and balsamic vinegar. When the beef is cooked, transfer the meat to a cutting board and cut each cube into thin slices. Add slices to the bowl with the balsamic-soy mixture, and let stand for five minutes.

While the beef is marinating, brush the cocktail rounds with 1 teaspoon olive oil, and season with salt and dried tarragon. Toast for 3 minutes in the oven.

To assemble the canapés, place one slice of the marinated beef atop each toasted cocktail round. Finish with a small dollop of horseradish.

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