Beef Tenderloin Canapés with Mustard-Caper Sauce

Mustard-capers sauce adds flavor to this tasty beef tenderloins - a perfect appetizer.

  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 36

Ingredients

Beef

1
(2 to 2 1/2-lb.) beef tenderloin, trimmed
1
tablespoon olive oil
1/2
teaspoon salt
1/2
teaspoon cracked black pepper

Sauce and Bread

1/2
cup mayonnaise
5
tablespoons finely chopped green onions
2
tablespoons drained capers
2
tablespoons Dijon mustard
1
tablespoon purchased creamy horseradish sauce
36
slices baguette-style or small French bread
Radicchio and/or watercress leaves
  • 1 Heat oven to 450°F. Place beef tenderloin in ungreased shallow metal roasting pan or ovenproof skillet. Rub beef with oil. Sprinkle with salt and pepper. Place pan over medium-high heat; cook until beef is browned on all sides.
  • 2 Place beef in 450°F. oven. Immediately reduce oven temperature to 375°F.; bake 30 to 35 minutes or until meat thermometer inserted in center registers 140°F.
  • 3 Remove beef from oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.
  • 4 Meanwhile, in small bowl, combine mayonnaise, onions, capers, mustard and horseradish sauce; mix well. Cover; refrigerate until serving time.
  • 5 Slice beef very thin. Spread bread slices with sauce. Top each with small piece of radicchio, beef slice and watercress. Serve immediately, or cover loosely and refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    80
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    125mg
    125%;
    Total Carbohydrate
    3g
    3%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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