Radish & Beef Canapés with Tarragon Aïoli make a wonderfully delicious savory to serve for a Christmas tea. Radish & Beef Canapés with Tarragon Aïoli pictured with Roasted Grape & Brie Tartlets and Lobster-Chive Tea Sandwiches.
Radish & Beef Canapés with Tarragon Aïoli
Serves: 12
Ingredients
- 1 (8-ounce) beef fillet
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, softened
- 1 small clove garlic, smashed
- 12 thin slices whole-grain honey wheat bread, frozen
- ¼ cup mayonnaise
- 1 teaspoon minced fresh tarragon
- ½ teaspoon very finely chopped drained capers
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- 1 small clove garlic, grated
- Garnish: thinly sliced red radish, flaked sea salt, and fresh tarragon sprigs
Instructions
- Preheat oven to 350°.
- Sprinkle fillet with salt and pepper. Let stand at room temperature for 30 minutes. Pat beef dry.
- In a small stainless-steel skillet, heat oil over medium-high heat. Once hot, add fillet. Cook until browned, approximately 1 minute per side. Add butter and smashed garlic. Carefully tilt pan forward so butter pools. Using a large spoon, baste fillet with pooled butter for 2 minutes.
- Place skillet with fillet in oven, baking until a meat thermometer inserted in thickest part of fillet registers 130°, 3 to 4 minutes. Transfer fillet to a cutting board, and let rest for 10 minutes. Using a sharp slicing knife, slice fillet very thinly against the grain.
- Line a large rimmed baking sheet with parchment paper.
- Using a 2¼-inch fluted square cutter, cut 12 squares from frozen bread slices. Place bread squares in a single layer on prepared baking sheet. Cover with damp paper towels, and let thaw slightly.
- Bake bread squares until lightly golden and toasted, 4 to 5 minutes per side. Let cool completely.
- In a small bowl, stir together mayonnaise, tarragon, capers, lemon juice, mustard, and grated garlic to make an aïoli. Spread approximately 1 teaspoon aïoli into a circle onto each bread square. Top with rolled beef slices.
- Garnish with radish slices, sea salt, and tarragon, if desired.
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