Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
16 servings (serving size: 1 sandwich)
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
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
How to Make It
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 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.
"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
Made this for our cooking group's first organizational meeting and loved it. I stuck pretty close with the recipe and only cheated and used dried tarragon since I wanted to make the sauce the night before didn't have fresh in the house.
We will make the sauce to use on sandwiches because it had a very nice flavor.
Awesome! I followed the recipe except I might have used more capers, had 2-4 on each one. Letting the meat sit for 15 minutes helps it not bleed as much on the bread. You can push the capers into the sauce so the don't roll off.
I made these for a dinner party hors d'oeuvre and everyone loved them. I sliced the French bread straight so I had somewhat smaller appetizers and put just a small amount of tenderloin and everything else on each one. I would definitely make these again. Apparently this recipe was originally from Bon Appetit magazine - the only difference being full-fat sour cream. I found it while searching Epicurious for beef tenderloin appetizers...
was terrific addition to a holiday open house buffet. It was clearly the favorite dish. Easy to eat, yet a substantial appetizer. Important to let the meat cool so that the juices redistribute and they don't "leak" on your bread and make it soggy. I used arugula instead of watercress - delicious!