Seared Beef Tenderloin Mini Sandwiches With Mustard-horseradish Sauce
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- Servings: 16
- 2/3 cup nonfat sour cream
- 1/4 cup dijon mustard
- 2 tablespoons minced fresh tarragon
- 2 tablespoons prepared horseradish
- 1 (1 1/2 lb) beef tenderloin, trimmed
- 1/2 teaspoon fresh ground black pepper
- cooking spray
- 2 tablespoons fresh lemon juice
- 3 cups trimmed watercress (about 1 bunch)
- 1 (8 ounce) french baguettes, cut diagonally into 16 slices
- 2 tablespoons capers
- 1/2 cup shaved fresh parmesan cheese
Recipe
- 1 combine first 4 ingredients, stirring well with a whisk. cover and chill.
- 2 secure beef at 2-inch intervals with twine. sprinkle beef with pepper.
- 3 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray.
- 4 add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
- 5 let stand 15 minutes.
- 6 cut into 16 slices.
- 7 sprinkle with juice.
- 8 arrange watercress evenly on bread slices.
- 9 place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice.
- 10 arrange capers and cheese evenly over sauce.
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