SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE

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Seared Beef Tenderloin Mini Sandwiches With Mustard-Horseradish Sauce image

From Cooking Light, September 2007. This serves 16 as an appetizer but would also work as a main course for a smaller group.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 45m

Yield 16 serving(s)

Number Of Ingredients 12

2/3 cup nonfat sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2 lb) beef tenderloin, trimmed
1/2 teaspoon fresh ground black pepper
cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8 ounce) French baguettes, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup shaved fresh parmesan cheese

Steps:

  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
  • Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  • Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
  • Let stand 15 minutes.
  • Cut into 16 slices.
  • Sprinkle with juice.
  • Arrange watercress evenly on bread slices.
  • Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice.
  • Arrange capers and cheese evenly over sauce.

Nutrition Facts : Calories 192.5, Fat 10.3, SaturatedFat 4.1, Cholesterol 40.3, Sodium 251.4, Carbohydrate 10.2, Fiber 0.8, Sugar 1.1, Protein 14.2

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