beef canapés with horseradish
- 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.