Steak Brie Canapes is a really tasty dish and ideal for a party. It’s a simple dish, grilled bread layered with a slice of ribeye steak, a slice of brie and topped with fig preserve. It’s simply delicious and always a hit.
This recipe rates low on effort and way high on flavor, ideal for serving at your next party. You can have a couple of plates of Steak Brie Canapes ready and passed on to the mouths of your guests in 20 mins.
This is a rich dish which means a little goes a long way. Be warned thought, it’s so darn tasty you are likely to have folks begging for more. Deal with this information as you wish. You can double up and make another batch, or allow for 2-3 per person and leave them wanting more. However, only choose the latter path if you have some other really tasty food to follow.
A 1 1/2 inch thick steak is needed for this recipe. The steak should be marbled evenly to avoid serving slices with a high percentage of fat. I mean, let’s be honest, ribeye fat is super tasty but not when mixed with a mound of cheese.
Any brie will work fine, but I prefer to use Fromager d’Affinois. Fromager d’Affinois is much like brie, but has a higher fat content and will give a richer finish. Any fig preserve or spread will do, but if you can only find one with additional ingredients such as thyme or orange that will work too.
12 minPrep Time
8 minCook Time
20 minTotal Time
- 1 x 1 1/2 lb ribeye steak (1 1/2 inch thick)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp butter
- 1 tsp olive oil
- 1 French baguette loaf
- 1/2 lb brie
- 1 cup fig preserve
- Grill pan
- Serving plate(s)
- Season steak with salt and pepper.
- Heat grill pan and when hot add butter and oil.
- Before the butter completely melts add steak to pan and cook to desired temperature on both sides.
- Allow steak to rest for 10 mins.
- While steak is resting slice baguette into 1 inch slices and grill in grill pan until you get grill marks on both sides.
- Once bread is grilled arrange on serving plate(s).
- Slice brie into 1/2 inch slices using a warmed knife and set aside.
- Once steak has rested slice steak into 1/2 inch slices and place one slice on top of each slice of bread.
- Place a slice of brie on top of the steak and then top with a generous spoonful of fig preserve.
- Serve immediately.