Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (1 1/2-pound) beef tenderloin, trimmed
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • Cooking spray
  • 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
  • 2 tablespoons fresh lemon juice
  • 2/3 cup fat-free sour cream
  • + 17 more ingredients
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons prepared horseradish
    • 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
    • ½ cup (2 ounces) shaved fresh Parmesan cheese
    • 2 tablespoons capers
    • Cooking spray
    • 2 tablespoons capers
    • 3 cups trimmed watercress (about 1 bunch)
    • 1 (1 1/2-pound) beef tenderloin, trimmed
    • 2 tablespoons minced fresh tarragon
    • 2/3 cup fat-free sour cream
    • ¼ cup Dijon mustard
    • ½ cup (2 ounces) shaved fresh Parmesan cheese
    • 2 tablespoons minced fresh tarragon
    • 2 tablespoons prepared horseradish
    • ¼ cup Dijon mustard
    • 3 cups trimmed watercress (about 1 bunch)

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, ...

View full recipe at My Recipes

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