BRITISH TENDERLOIN & PUMPERNICKEL CROSTINI

British Tenderloin & Pumpernickel Crostini image

I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! -Sharon Tipton, Winter Garden, Florida

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 beef tenderloin roast (2 pounds)
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1 cup sour cream
1/4 cup prepared horseradish
2 tablespoons lemon juice
1/4 teaspoon paprika
18 slices pumpernickel bread, halved
3 tablespoons butter, melted
1 bunch watercress

Steps:

Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing thinly., In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving. , Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once., Spread with sauce; top with beef. Garnish with watercress sprigs., ,

Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.