Beef and Caramelized Onion Canapés

Name: Beef and Caramelized Onion Canapés
Prep time: 45 min
Total time: 1 h 30 min
Yield: 36
Ingredients: 1 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon coarse ground black pepper; 1 lb beef tenderloin, trimmed; 3 tablespoons butter; 1 tablespoon canola oil; 2 tablespoons packed brown sugar; 3 medium onions, thinly sliced; 2 tablespoons dry red wine or water; 1/2 cup sour cream; 1 tablespoon prepared horseradish sauce; 36 baguette slices; 1 1/2 cups firmly packed baby spinach leaves

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Prep 45 min
Total 1 hr 30 min
Ingredients 14
Servings 36

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

By Pillsbury Kitchens

Updated December 19, 2011

Ingredients

1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1 lb beef tenderloin, trimmed
3 tablespoons butter
1 tablespoon canola oil
2 tablespoons packed brown sugar
3 medium onions, thinly sliced
2 tablespoons dry red wine or water
1/2 cup sour cream
1 tablespoon prepared horseradish sauce
36 baguette slices
1 1/2 cups firmly packed baby spinach leaves

Steps

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.