Seared Beef Tenderloin with Mustard-Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches. Ingredients:
1 1 1/2-pound piece beef tenderloin (thick end), fat and sinew trimmed |
3 1/2 tablespoons extra-virgin olive oil |
1 large bunch watercress, trimmed |
1 4-ounce jar capers, drained |
1/2 cup shaved parmesan cheese |
2 tablespoons fresh lemon juice |
1 french-bread baguette, sliced |
mustard-horseradish sauce |
Directions:
1. 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.)
2. 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.
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