Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
fat-free sour cream
minced fresh tarragon
beef tenderloin, trimmed, 1 1/2-pound
Freshly ground black pepper
fresh lemon juice
trimmed watercress, about 1 bunch
French bread baguette, cut diagonally into 16, 8-ounce
shaved fresh Parmesan cheese
Combine first 4 ingredients, sour cream, Dijon mustard, tarragon and horseradish, 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.