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Prep 30min
Total1hr30min
Ingredients11
Servings36
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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
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Steps
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.
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MAKE-AHEAD TIP: To make ahead, bake beef tenderloin and prepare sauce as directed in recipe. Wrap beef and cover sauce; refrigerate up to 24 hours. Serve as directed in recipe.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
80
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
125mg
5%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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