Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

"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." -Susan Wambui Thiong'o, Nairobi, Kenya

Yield: 16 servings (serving size: 1 sandwich)

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

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.

Nutritional Information

Calories:

136 (33% from fat)

Fat:

5g (sat 1.8g,mono 1.5g,poly 0.3g)

Protein:

12.6g

Carbohydrate:

10g

Fiber:

0.6g

Cholesterol:

25mg

Iron:

1.7mg

Sodium:

314mg

Calcium:

94mg