SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE image

Yield 16 1 per person

Number Of Ingredients 12

2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2-pound) beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) 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 lemon 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. Note: "While I was visiting a friend, she prepared these mini open-faced sandwiches. They make delightful appetizers for holiday guests, and the Mustard-Horseradish Sauce can be made ahead of time." -Susan Wambui Thiong'o, Nairobi, Kenya Nutritional Information Calories 136 Caloriesfromfat 33 % Fat 5 g Satfat 1.8 g Monofat 1.5 g Polyfat 0.3 g Protein 12.6 g Carbohydrate 10 g Fiber 0.6 g Cholesterol 25 mg Iron 1.7 mg Sodium 314 mg Calcium 94 mg