Seared Beef Tenderloin Mini Sandwiches With Mustard-Horseradish Sauce

“From Cooking Light, September 2007. This serves 16 as an appetizer but would also work as a main course for a smaller group.”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  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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