Roast Beef Horseradish Canapés Recipe 455 Recipes

MINI YORKSHIRE PUDDING CANAPéS

Steps:

• To make the batter, sift the flour into a large bowl, make a well in the middle and add the eggs.
• Use a whisk to mix them very well, then gradually pour in the milk, and beat well until the batter is smooth.
• Season with salt and pepper to taste.
• You can pass the batter through a sieve, if you think it is not quite lump free, as it should be.
• Preheat the oven to 220 degrees C. (430 Fahrenheit)
• I do not have a Yorkshire puddings tin, which usually has larger holes, but the muffin one does a pretty good job. Of course, the puddings will be smaller.
• Add one teaspoon of oil into 6 hole muffin tray and place the tin in the oven for 5 minutes, so that the oil can heat up.
• Carefully remove the tin from the oven, and quickly pour the batter evenly between the 6 holes.
• Place the tin back in the oven and leave undisturbed for 20 minutes until the puddings have raised and browned.
• Remove them from the tin, and top with rolls of roast beef and a good dollop of horseradish sauce.

ROAST BEEF & HORSERADISH CANAPéS RECIPE - (4.5/5)

Steps:

• Cook waffle fries as directed on package. Equally distribute roast beef on fries. Top w/horseradish sauce, salt & pepper.

ROSE BEEF BITES WITH HORSERADISH CREAM

Steps:

• 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
• 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
• 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

HORSERADISH POT ROAST

Steps:

• Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Preheat the oven to 375°F. Sprinkle the beef with 1/2 teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.
• Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.
• Stir together the sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.