Tenderloin And Heirloom Tomato Canapés
These elegant beef tenderloin canapés are perfect for entertaining guests or a special occasion. Crispy baguette slices are topped with tender slices of perfectly roasted beef, flavorful heirloom tomatoes, and fresh basil leaves. The combination of juicy tomatoes and fragrant basil adds a burst of color and taste to each bite, making these canapés a delightful appetizer that will impress any crowd.
— Constant Cookbook
Ingredients
- 30 baguette slices, each 1/4 inch thick (about 1 large baguette)
- 4 Tbs. extra-virgin olive oil
- 2 1/2 tsp. salt
- 1 1/2 tsp. freshly ground pepper
- 1 1/2 to 2 lb. piece beef tenderloin, trimmed of fat and sinew
- 1 1/2 lb. mixed heirloom tomatoes
- 2 cups fresh basil leaves
Instructions
- Preheat an oven to 350°F.
- Arrange the bread slices in a single layer on a rimmed baking sheet. Bake, turning once halfway through baking, until lightly golden, about 20 minutes. Remove from the oven and set aside. Increase the oven temperature to 450°F.
- In a small bowl, whisk together 2 Tbs. of the olive oil, 1 1/2 tsp. of the salt and 1 tsp. of the pepper. Brush the oil mixture on all sides of the beef tenderloin. Place the tenderloin on a rack in a shallow roasting pan just large enough to accommodate it.
- Roast the tenderloin until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for very rare to rare, about 20 minutes; 130°F for medium-rare, about 25 minutes; or 135°F for medium, about 30 minutes. Transfer the beef to a cutting board, cover loosely with aluminum foil and let rest for 15 to 20 minutes. Carve against the grain into thin slices.
- Chop the tomatoes and place them in a colander to drain for 10 minutes. Sort through the basil leaves and set aside 30 small whole leaves. Cut the remaining basil leaves into thin strips.
- In a large bowl, combine the remaining 2 Tbs. olive oil, 1 tsp. salt and 1/2 tsp. pepper. Add the tomatoes and sliced basil and turn gently to coat the tomatoes evenly.
- To assemble, place 1 or 2 slices of beef on a toasted baguette slice and top with 1 tsp. of tomatoes and a basil leaf. Arrange the canapés on a platter and serve. Serves 12 to 14.
- Adapted from Williams-Sonoma <i>Entertaining with the Seasons</i> (Free Press, 2010).
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