Beef Tenderloin Canapés with Mustard-Caper Sauce

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

By Pillsbury Kitchens

July 12, 2010

Beef

(2 to 2 1/2-lb.) beef tenderloin, trimmed

tablespoon olive oil

1/2

teaspoon salt

1/2

teaspoon cracked black pepper

1/2

cup mayonnaise

tablespoons finely chopped green onions

tablespoons drained capers

tablespoons Dijon mustard

tablespoon purchased creamy horseradish sauce

slices baguette-style or small French bread

Radicchio and/or watercress leaves

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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.

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.