Name: Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
Yield: 16 servings (serving size: 1 sandwich)
Ingredients: ⅔ cup fat-free sour cream; ¼ cup Dijon mustard; 2 tablespoons minced fresh tarragon; 2 tablespoons prepared horseradish; 1 (1 1/2-pound) beef tenderloin, trimmed; ½ 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; ½ cup (2 ounces) shaved fresh Parmesan cheese

Directions

Step 1
Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

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Step 2
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.
Step 3
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.

Chef's Notes

"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

Nutrition Facts

Per Serving:

136 calories; calories from fat 33%; fat 5g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.3g; protein 12.6g; carbohydrates 10g; fiber 0.6g; cholesterol 25mg; iron 1.7mg; sodium 314mg; calcium 94mg.

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Ingredients

Directions

Chef's Notes

Nutrition Facts