Beef and Caramelized Onion Canapés

Serve your guests with distinctive appetizers! Enjoy these baked canapés topped with spinach leaves, beef and onions. MORE+ LESS-

By Pillsbury Kitchens

Updated December 19, 2011

Ingredients

teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon coarse ground black pepper

lb beef tenderloin, trimmed

tablespoons butter

tablespoon canola oil

tablespoons packed brown sugar

medium onions, thinly sliced

tablespoons dry red wine or water

1/2 cup sour cream

tablespoon prepared horseradish sauce

baguette slices

1/2 cups firmly packed baby spinach leaves

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1

Heat oven to 450°F. In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, paprika and pepper. Rub mixture all over beef. Place beef in small shallow roasting pan; tuck thin end under.
2

Bake 20 to 25 minutes or until meat thermometer inserted in center reads 140°F. Cool completely.
3

Meanwhile, in 12-inch skillet, heat butter and oil over medium heat until butter melts. Add brown sugar and onions; stir to coat. Cook 10 minutes, stirring occasionally, until onions begin to soften. Add wine. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until onions are very tender.
4

In small bowl, mix sour cream, horseradish and remaining 1/2 teaspoon salt. To serve, spread baguette slices with sour cream mixture. Top each with spinach leaves. Thinly slice beef; layer over spinach. Top with onions.