Seared Beef Tenderloin Mini Sandwiches With Mustard Horseradish Sauce Recipe 55

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.

Steps:

• Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
• Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.

Steps:

• 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.

Steps:

• 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. Note: "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 Nutritional Information Calories 136 Caloriesfromfat 33 % Fat 5 g Satfat 1.8 g Monofat 1.5 g Polyfat 0.3 g Protein 12.6 g Carbohydrate 10 g Fiber 0.6 g Cholesterol 25 mg Iron 1.7 mg Sodium 314 mg Calcium 94 mg