British Tenderloin & Pumpernickel Crostini |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Ingredients:
1 tablespoon(s) olive oil |
1 beef tenderloin roast (2 pounds) |
1 teaspoon(s) salt, divided |
1/2 teaspoon(s) coarsely ground pepper |
1 cup(s) (8 ounces) sour cream |
1/4 cup(s) prepared horseradish |
2 tablespoon(s) lemon juice |
1/4 teaspoon(s) paprika |
18 slice(s) pumpernickel bread, halved |
3 tablespoon(s) butter, melted |
1 bunch(es) watercress |
Directions:
1. • 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.
2. • Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing thinly.
3. • In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
4. • Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once.
5. • Spread with sauce; top with beef. Garnish with watercress sprigs. Yield: 36 servings.
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