Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
  • 2/3cup fat-free sour cream
  • 1/4cup Dijon mustard
  • 2tbps minced fresh tarragon
  • 2tbps horseradish
  • 1 beef tenderloin, trimmed, 1 1/2-pound
  • 1/2tsp Freshly ground black pepper
  • Cooking spray
  • 2tbps fresh lemon juice
  • 3cups trimmed watercress, about 1 bunch
  • 1slices French bread baguette, cut diagonally into 16, 8-ounce
  • 2tbps capers
  • 1/2cup shaved fresh Parmesan cheese
  1. Combine first 4 ingredients, sour cream, Dijon mustard, tarragon and horseradish, stirring well with a whisk. Cover and chill.
  2. 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.
  3. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes.
  4. Cut into 16 slices. Sprinkle with lemon juice.
  5. 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.