British Tenderloin & Pumpernickel Crostini |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! Ingredients:
1 tablespoon olive oil |
1 beef tenderloin roast (2 pounds) |
1 teaspoon salt, divided |
1/2 teaspoon coarsely ground pepper |
1 cup (8 ounces) sour cream |
1/4 cup prepared horseradish |
2 tablespoons lemon juice |
1/4 teaspoon paprika |
18 slices pumpernickel bread, halved |
3 tablespoons butter, melted |
1 bunch watercress |
Directions:
1. Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan.
2. Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing thinly.
3. In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
4. Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once.
5. Spread with sauce; top with beef. Garnish with watercress sprigs. Yield: 3 dozen.
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