Recipe of the Week! Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

I might be biased, but these little morsels are to die for! Let me tell you! Technically an appetizer, but when paired with a couple other light dishes, makes a great brunch-y sort of wonderful... Dig out the wine because the horseradish / beef combo pairs wonderfully with a medium bodied red... Wonderful dish and it will impress your guests!

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 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.