Sharp French Mustard Aïoli adds complexity to the flavor profile of these sumptuous savories. Pictured with our Salmon Mousse Cucumber Cups and Mushroom-Shallot Swirls.
Steak au Poivre Canapés
Serves: 12
Ingredients
- 2 (6-ounce) beef filets mignons
- 3 teaspoons extra-virgin olive oil, divided
- 1⁄4 teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- 4 large slices firm white sandwich bread
- French Mustard Aïoli (recipe follows)
- Garnish: mâche
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Drizzle both sides of filets with 2 teaspoons oil, and sprinkle with garlic salt and pepper.
- In a medium sauté pan, heat remaining 1 teaspoon oil over medium-high heat until it shimmers. Add filets; sear until browned and slightly charred on both sides, 2 to 3 minutes. Place on prepared baking sheet.
- Bake filets until desired degree of doneness, approximately 10 minutes. Remove from oven. Cover with foil, and let rest for 15 minutes.
- Using a long, sharp knife, slice filets into 12 (1⁄4-inch-thick) slices.
- Line another rimmed baking sheet with parchment paper.
- Using a serrated bread knife in a sawing motion, cut and discard crusts from bread slices, creating a perfect square. Cut each bread slice into 3 equal fingers. Place on prepared baking sheet. Lay another sheet of parchment paper on top of bread slices, and place another rimmed baking sheet on top.
- Bake until bread is crisp and toasted, 7 to 10 minutes.
- Spread a layer of French Mustard Aïoli onto each bread finger. Top each bread finger with a filet slice.
- Garnish with mâche, if desired.
French Mustard Aïoli
Serves: ⅓ cup
Ingredients
- ⅓ cup mayonnaise
- 2 tablespoons whole-grain mustard*
- 2 teaspoons Dijon mustard
Instructions
- In a small bowl, stir together mayonnaise and mustards until combined.
Notes
*We used Maille Wholegrain Mustard.
