Beef canapés with cucumber sauce

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Beef canapés with cucumber sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Beef canapés with cucumber sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef canapés with cucumber sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef canapés with cucumber sauce is 3 dozen. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef canapés with cucumber sauce estimated approx 30 to 25 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Beef canapés with cucumber sauce using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Beef canapés with cucumber sauce:

1. 4 Cups (32 ounces) plain yogurt
2. 1 beef tenderloin roast (1 1/2 lbs.)
3. 2 tablespoons olive olive, divided
4. 1 teaspoon salt, divided
5. 1/4 teaspoon plus 1/8 teaspoon white pepper, divided
6. 1 Medium cucumber, peeled, seeded and diced
7. 1 Tablespoons finely chopped onion
8. 1 garlic clove, minced
9. 1 tablespoons white vinegar
10. 1 French bread baguette (1 pound), cut into 36 thin slices
11. 1 cup fresh arugula sliced grape tomatoes, optional

Instructions to make to make Beef canapés with cucumber sauce

1. Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for a least 4 hours overnight.
2. Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on sides. Transfer to a shallow roasting pan.
3. Bake at 400 for 25 to 30 minutes or until a thermometer reads 145 cool. On a wire rack for 1 hour. Cover and refrigerate.
4. Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the Vinegar and remaining oil; stir into yogurt mixture.
5. Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and, if desired, tomato slices. Serve immediately or cover and refrigerate until serving

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