Seared Beef Tenderloin Mini-Sandwiches Recipe

ingredients

2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 1/2 pound beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
non-stick cooking spray
2 tablespoons fresh lemon juice
1 bunch trimmed watercress
1 French bread baguette (8 ounce size), cut diagonally into 16 slices
2 tablespoons capers
1/2 cup shaved fresh parmesan cheese

directions

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

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 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.

nutrition data

Nutritional data has not been calculated yet.