Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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We received the recipe for these great-tasting appetizers from Susan Wambui Thiong'o in Nairobi, Kenya, in 2004. You can substitute peppery arugula for the watercress, if you prefer. Ingredients:
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 |
Directions:
1. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
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 juice.
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.
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