Seared Beef Tenderloin Mini-Sandwiches With Mustard-Horseradish Sauce

Mags...here is the recipe for the Beef Tenderloin Sandwiches we all enjoyed for the Super Bowl this past Sunday. Wanted to mention that leftovers were shared with the guys in the office and they agreed that this one should be used again and again! The recipe is from Cooking Light...Best Ever Appetizers. Hope the pictures came out!

Ingredients:

2/3 Cup Fat-Free Sour Cream

1/4 Cup Dijon Mustard

2 Tablespoons Minced Fresh Tarragon (Used only 1 tablespoons of dried.)

2 Tablespoons Prepared Horseradish

1 (1 1/2 Pound) Beef Tenderloin, Trimmed

1/2 Teaspoon Freshly Ground Pepper

Cooking Spray (Used 1/2 tablespoon of extra virgin olive oil.)

2 Tablespoons Fresh Lemon Juice

3 Cups Trimmed Watercress; About 1 Bunch (Did not use any this time.)

1 (8 Ounce) French Bread Baguette, Cut Diagonally Into 16 Slices

2 Tablespoons Capers

1/2 Cup (2 Ounces) Shaved Fresh Parmesan Cheese

Directions:

1. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

2. Heat a large nonstick sillet over medium-high heat. Sprinkle beef with pepper (I also used sea salt). 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.

3. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon of sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Yield 16 servings. Calories: 136; Fat: 5g; Protein: 12.6g; Carb: 10g; Fiber: 0.6g; Chol: 25mg;

The second picture doesn't do it justice.  At least you can see what it looks like assembled!