Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

By AuntieGooper

While I was visiting a friend, she prepared these mini open-faced sandwiches. They make delightful appetizers for holiday guests, and the Mustard-Horseradish Sauce can be made ahead of time

Ingredients

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

Preparation

Step 1

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 16 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.