This recipe is super easy. If you are doing you own beef, oil and season the meat well with salt. Leave to come up to room temperature.
In a smoking hot pan, sear the beef on all sides. About 1-2 minutes per side. Remove from pan and allow to rest for 5 minutes. Once slightly cool, wrap tightly in glad wrap and place in the fridge for 1 hour.
While meat is chilling, fry your capers. Get a pan really hot, add about 1 tsp of oil and the capers, fry off, moving them constantly for about 4 minutes, or until crispy. Note, it can take just seconds for them to go from crispy and dark green to overdone and slightly burnt. Once done, drain on paper towel and set aside.
Once the meat is completely chilled. Unwrap and dry with paper towel. Now slice the fillet as thinly as you can. (But don't get too worried, you will pound them next.) Once you have all your slices, place them on a large piece of baking paper, cover with another layer of baking paper and with a smooth edged mallet, gently pound out the meat to less than a 1mm thick.
Once our are ready to assemble, lay out your spoons, place in a slice, or half a slice, depending on the size and shape of your piece of eye fillet, scrunched up in the spoon, add a generous squeeze of the Yumi's tuna mousse and dot with three or four capers. It's that easy. Yumi.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-ingredient/beef/yumis-anytime-silly-season-canapes/