Meat & Potatoes

     It's common knowledge that men at the dinner table do not like to be distracted by superfluous side courses.  For them it's a meat and potato world, just the basics. 

     So I was pleased to come across a recipe for appetizers in the most recent Food Network Magazine that would be appealing for such a gathering.  Now admittedly it does contain a few other items but the foundation is composed of a slice of new potato and some roast beef.  Can't get anymore fundamental that that.

     Recently I made up about 3 dozen of these "manly" appetizers and took them along to a get together to see how they would be received.  I should have also taken along a stop watch to time how quickly they were consumed.  They were enjoyed not only by the men in the group, but also by the ladies as well.  They were so popular that I plan to make them up again for another end of the year celebration this weekend.

     Here is the recipe:

POTATO-BEEF CANAPES

 

1 1/2 lbs beef tenderloin (I substituted sliced deli roast beef, freshly cut.)

 

2 Tbsp EVOO                                               1 small shallot, minced

5 small red potatoes, sliced 1/4" thick         1 Tbsp red wine vinegar

2/3 cup jarred roasted red peppers,             1 tsp capers, chopped

      drained, rinsed and diced                        1/4 tsp finely chopped garlic

kosher salt & freshly ground pepper            1/4 tsp finely chopped rosemary

                                             large pinch of sugar

 

   Preheat the oven to 350.  Season the meat with salt and pepper.  Heat 1 Tbsp olive oil in a small ovenproof skillet over medium-high heat.  Add the beef and brown on all sides, about 6 minutes.  Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125F, about 30 minutes.  Transfer to a cutting board; let rest 15 minutes.

 

   Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt.  Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.

 

   Mix the roasted peppers, shallot, vinegar, the remaining 1 Tbsp olive oil, the capers, garlic, rosemary, sugar and salt and pepper to taste in a bowl.  Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa.  Serve warm or at room temperature.