Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

Lee Harrelson
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.

Yield:

16 servings (serving size: 1 open-faced sandwich)

Recipe from

Nutritional Information

Calories 136
Caloriesfromfat 33 %
Fat 5 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 12.6 g
Carbohydrate 10 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 1.7 mg
Sodium 314 mg
Calcium 94 mg

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

Preparation

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 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.

Note:

Susan Wambui Thiong'o, Nairobi, Kenya,

September 2007