Beef Canapes With Cucumber Sauce

By shauna

Ingredients

• 4 C. Plain Yogurt
• 1 Whole Beef Tenderloin
• 2 Tbsp. Olive Oil, divided
• 1 tsp. Salt, divided
• 1/4 tsp. plus 1/8 tsp. White Pepper, divided
• 1 Med. Cucumber, peeled, seeded & diced
• 1 Tbsp. Onion, finely chopped
• 1 Garlic Clove, minced
• 1 Tbsp. White Vinegar
• 1 Baguette, cut into 36 thin slices
• 1 C. Fresh Arugula
• Cherry Tomatoes, sliced

Details

Servings 36

Preparation

Step 1

Line a fine mesh strainer with 2 layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover & refrigerate for at least 4 hrs. or overnight. Rub tenderloin with 1 Tbsp. oil. Sprinkle with 1/2 tsp. salt & 1/4 tsp. white pepper. In a lg. skillet, cook tenderloin over med-high heat till browned on all sides. Transfer to a shallow roasting pan. Bake at 400 for 25-30 min. or till meat thermometer reads 145. Cool on a wire rack for 1 hr. Cover & refrigerate. Transfer yogurt from strainer to another bowl ( discard yogurt liquid ). Add the cucumber, onion, garlic & remaining salt & white pepper. In a sm. bowl, whisk the vinegar & remaining oil; stir into yogurt mixture. Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula & tomato slices. Serve immediately.