Seared Beef Tenderloin Mini Sandwiches With Mustard-Horseradish - cooking recipe

Ingredients

2/3 cup nonfat sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2 lb) beef tenderloin, trimmed
1/2 teaspoon fresh ground black pepper
cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8 ounce) French baguettes, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup shaved fresh parmesan cheese

Preparation

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
Secure beef at 2-inch intervals with cooking 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. Sprinle 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.