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Beef Tenderloin Canapés with Mustard-Caper Sauce

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Pillsbury Kitchens
Updated Jul 12, 2010
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Mustard-capers sauce adds flavor to this tasty beef tenderloins - a perfect appetizer.

Beef Tenderloin Canapés with Mustard-Caper Sauce

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 36
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Remove beef from oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.
  • Step 
    4
    Meanwhile, in small bowl, combine mayonnaise, onions, capers, mustard and horseradish sauce; mix well. Cover; refrigerate until serving time.
  • Step 
    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

80 Calories
5g Total Fat
5g Protein
3g Total Carbohydrate
0g Sugars

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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