I like to use an ovenproof skillet when searing the tenderloin for this special appetizer. This way, all the flavorful juices stay in the pan while the meat finishes cooking. It also makes for easy cleanup!
—SHARON TIPTON WINTER GARDEN, FL
PREP: 20 MIN. • BAKE: 30 MIN. + STANDING • MAKES: 3 DOZEN
1 tablespoon olive oil
1 beef tenderloin roast (2 pounds)
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1 cup (8 ounces) sour cream
1/4 cup prepared horseradish
2 tablespoons lemon juice
1/4 teaspoon paprika
18 slices pumpernickel bread, halved
3 tablespoons butter, melted
1 bunch watercress
1. Rub oil over tenderloin; sprinkle with 3/4 teaspoon salt and pepper. In a large skillet, brown beef on all sides. Place roast on a rack in a shallow roasting pan.
2. Bake, uncovered, at 425° for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let beef stand for 10 minutes before slicing thinly.
3. In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
4. Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning slices once.
5. Spread with sauce; top with beef. Garnish with watercress sprigs.