Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

Becky Luigart-Stayner

These mini sandwiches are a great beef tenderloin appetizer.  Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way to enjoy a pricey cut of meat.

Yield: 16 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 33%
  • Fat: 5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 12.6g
  • Carbohydrate: 10g
  • Fiber: 0.6g
  • Cholesterol: 25mg
  • Iron: 1.7mg
  • Sodium: 314mg
  • Calcium: 94mg

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

  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 lemon 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.
Note:

"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

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