Seared Beef Tenderloin Mini Sandwiches

Ingredients

• 2/3 cup fat-free sour cream 
• 1/4 cup Dijon mustard 
• 2 tablespoons minced fresh tarragon
• 2 tablespoons prepared horseradish 
• 1 (1 1/2-pound) beef tenderloin, trimmed
• 1/2 teaspoon freshly ground black pepper 
• Cooking spray 
• 2 tablespoons fresh lemon juice 
• 3 cups trimmed watercress (about 1 bunch)
• 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
• 2 tablespoons capers
• 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

• 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.

**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**