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 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 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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Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce Recipe at a Glance
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