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The Casserole Queens are joined by Dan and Steve from Drink Inc as they whip up a classy fun cocktail and some fancy finger foods!
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Beef Tenderloin Canapé
1 tablespoon brined green peppercorns, chopped
1 tablespoon fresh tarragon, chopped
2 green onions, chopped, plus more for garnish
1/2 teaspoon salt
1 1/2 pounds beef tenderloin, trimmed
5 tablespoons olive oil, divided
1 baguette, cut into 1/4-inch thick slices
1/2 cup whipped cream cheese, at room temperature
2 tablespoons prepared horseradish
1.Preheat oven to 400F.
2.In a shallow dish combine green peppercorns, tarragon, green onions and salt. Coat beef tenderloin in 1 tablespoon of olive oil and roll the beef in the peppercorn mixture, pressing it into the meat to adhere.
3.Heat 2 tablespoons of oil in a large skillet over high heat. Add the beef and sear until browned on all sides. Transfer to the oven and roast beef to 130F for medium rare, 10-15 minutes. Remove from the oven and allow to cool to room temperature. Wrap the beef in foil and refrigerate overnight or for at least 4 hours.
4.Reduce the oven temperature to 300F. Arrange the baguette slices on a baking sheet, brush with 2 tablespoons of olive oil and toast on both sides until golden brown.
5.In a small bowl whisk together the cream cheese and horseradish. Remove the beef from the refrigerator and slice it against the grain as thinly as possible. Spread an equal amount of horseradish cream on each toast. Top with a slice of beef and garnish with green onion.
Makes 24 canapés
Cucumber Canapés
1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon yellow onion, grated
1 tablespoon chives, minced
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon dill, chopped, plus more for garnish
1 loaf rye bread
1 medium English cucumbers, thinly sliced
2 tablespoons pimentos, chopped
1.In a food processor combine mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic, spices, and dill until smooth. Remove to a bowl and place in refrigerator.
2.Using a 2-inch biscuit cutter, cut out circles from the rye bread. Spread mayonnaise mixture over the bread, top with a cucumber slice and garnish with pimento and dill sprig.
Yields: 12 canapés
