Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce

Ingredients

• 1.5 pound frangelico trimmed
• 0.5 teaspoon pepper black freshly ground
• 8 ounce bread french
• 2 tablespoons capers 
• 0.3 cup dijon mustard 
• 2 tablespoons tarragon fresh minced
• 2 tablespoons horseradish prepared
• 2 tablespoons juice of lemon fresh
• 2 ounces parmesan fresh shaved
• 0.7 cup cream fat-free sour
• 3 cups watercress trimmed ( 1 bunch)

Equipment

• frying pan
• whisk
• kitchen twine

Directions

1. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
2. Secure beef at 2-inch intervals with twine.
3. Sprinkle beef with pepper.
4. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
5. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
6. Let stand 15 minutes.
7. Cut into 16 slices.
8. Sprinkle with lemon juice.
9. Arrange watercress evenly on bread slices.
10. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.