Best Seared Beef Tenderloin Mini Sandwiches With Mustard Horseradish Recipes
SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH
These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way of enjoying a pricey cut of meat. GOOD TO KNOW: While most appetizers are fat-bombs, the lean beef tenderloin has half the fat as a serving of Swedish meatballs. The combination of protein and carbohydrates will satisfy, but try a multigrain baguette for extra fiber.
Provided by ElizabethKnicely
Categories Steak
Time 40m
Yield 16 mini sandwiches, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
- Secure beef at 2-inch intervals with cooking 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. Sprinle 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.
Nutrition Facts : Calories 176.1, Fat 9.2, SaturatedFat 3.8, Cholesterol 39.9, Sodium 234.5, Carbohydrate 10.8, Fiber 0.7, Sugar 1.4, Protein 12.2
SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE
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
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
SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE
Categories Beef Cheese Mustard Appetizer Horseradish Beef Tenderloin Party Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
- Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.
Provided by Diana 2
Categories Roast Beef
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
- Enjoy!
PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE
This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!
Provided by Andreadmb
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
- Beef:
- Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
- Whisk butter, parsley and mustard together and spread over tenderloin.
- Roll in pepper mixture and cover completely with pepper.
- Heat oven to 450.
- Place tenderloin on rack in shallow baking pan.
- Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
- Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
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