Beef Tenderloin Blue Cheese Canapé

Containing classic steakhouse flavors like steak and blue cheese, red wine and herbs, these handheld appetizers are an excellent, upscale choice for a cocktail party or dinner party.
Prep Time
1 hour 30 minutes
Cook Time

Blue Cheese Butter

  •  1 stick Danish Creamery Butter, room temperature
  •  4 ounces blue cheese, crumbled

Beef Tenderloin Canapé

  •  1 filet mignon steak (8 ounces)
  •  Kosher salt
  •  freshly ground black pepper
  •  1 Tablespoon olive oil
  •  2 Tablespoons Danish Creamery Butter, divided
  •  1 small shallot, minced
  •  1 garlic clove, minced
  •  1 cup dry red wine
  •  1 cup beef broth, divided
  •  2 sprigs fresh thyme
  •  1 ½ Tablespoons cornstarch
  •  ½ loaf french bread baguette, sliced ¼-inch thick and toasted
  •  blue cheese, for garnish

Blue Cheese Butter

  • Place butter and blue cheese in a small bowl. Mash together with a fork until well mixed; set aside.

Beef Tenderloin Canapé

  • Use paper towels to pat the steak dry and let rest at room temperature for 30 minutes.
  • Season all over with salt and black pepper.
  • In a cast iron skillet, heat olive oil and 1 Tablespoon butter over medium-high heat. When butter has melted, add steak and cook until a golden brown crust forms, about 4 minutes per side. Sear all of the edges and cook until the internal temperature is 130°F. Transfer to a cutting board, tent loosely with foil and let rest for 10 minutes. Slice into ¼-inch thick slices.
  • Meanwhile, add shallots to pan and cook over medium heat until softened, 2-3 minutes. Add garlic and cook until fragrant, about 30 more seconds. Add red wine, scraping up brown bits, and simmer until reduced by half. Add ¾ cup broth and thyme and simmer 5 minutes. Fish out and discard thyme sprigs.
  • Whisk cornstarch into remaining ¼ cup beef stock. Stir into sauce and simmer until thickened and glossy, another 3-4 minutes.
  • Whisk in the remaining 1 Tablespoon butter. Pass through a fine mesh sieve and add more salt or pepper, if needed.
  • To assembly canapé: generously spread the toasted baguette slices with blue cheese butter. Top each with a filet slice, drizzle with red wine reduction and garnish with blue cheese. Serve warm.

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