- Calories 136
- Caloriesfromfat 33%
- Fat 5g
- Satfat 1.8g
- Monofat 1.5g
- Polyfat 0.3g
- Protein 12.6g
- Carbohydrate 10g
- Fiber 0.6g
- Cholesterol 25mg
- Iron 1.7mg
- Sodium 314mg
- Calcium 94mg
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.
How to Make It
Step 1
Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
Step 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.
Step 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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JenRaj's Review
N/A
corinnebird's Review
My guests loved this!
promogal's Review
Tasty. Not sure if I'd make again.
melendbm's Review