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Prep 25 mins
Cook 15 mins
These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way of enjoying a pricey cut of meat. GOOD TO KNOW: While most appetizers are fat-bombs, the lean beef tenderloin has half the fat as a serving of Swedish meatballs. The combination of protein and carbohydrates will satisfy, but try a multigrain baguette for extra fiber.
- 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
- Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
- Secure beef at 2-inch intervals with cooking 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. Sprinle 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.