Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 8

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.

Recipe by Cooking Light December 2004

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

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  • 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.

Chef's Notes

"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

Nutrition Facts

136 calories; calories from fat 33%; fat 5g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.3g; protein 12.6g; carbohydrates 10g; fiber 0.6g; cholesterol 25mg; iron 1.7mg; sodium 314mg; calcium 94mg.
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