Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

4 Ratings
  • 5 2
  • 4 1
  • 3 1
  • 2 0
  • 1 0

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.

By Susan Wambui Thiong'o, Nairobi, Kenya
Recipe by Cooking Light September 2007

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
16 servings (serving size: 1 open-faced sandwich)
Nutrition Info
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Ingredients

Directions

  • 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 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.

Nutrition Facts

Per Serving:
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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