Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way to enjoy a pricey cut of meat. We had these at our first organizational meeting on November 30, 2013.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer, Lunch
Servings 16 1 sandwich


  • 2/3 cup sour cream
  • 2 tablespoons fresh tarragon minced
  • 2 tablespoons prepared horseradish
  • 1 1/2 pound beef tenderloin trimmed
  • 1/2 teaspoons black pepper freshly ground
  • cooking spray
  • 2 tablespoons lemon juice fresh
  • 3 cups watercress 1 bunch trimmed
  • 8 ounce French bread baguette cut diagonally into 12 slices
  • 2 tablespoons capers
  • 1/2 cup fresh Parmesan cheese shaved


  • 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.

1 Comment

  1. Kim Jones on October 31, 2013 at 2:16 am

    This was my review on

    Made this for our cooking group’s first organizational meeting and loved it. I stuck pretty close with the recipe and only cheated and used dried tarragon since I wanted to make the sauce the night before didn’t have fresh in the house. We will make the sauce to use on sandwiches because it had a very nice flavor.
    Outstanding 12/01/12

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