British Tenderloin & Pumpernickel Crostini Recipe

British Tenderloin & Pumpernickel Crostini Recipe photo by Taste of Home

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I like to use an oven-proof skillet when searing the tenderloin. This way all the flavorful meat juices stay in the pan while the meat finishes, and it makes for easy clean-up! —Sharon Tipton, Winter Garden, Florida

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British Tenderloin & Pumpernickel Crostini Recipe

Prep: 20 min. Bake: 30 min. + standing

Yield: 36 Servings

20 30 50

Ingredients

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

Directions

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.
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 stand for 10 minutes before slicing thinly.
In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
Brush both sides of bread with butter; place on baking sheets. Bake at 425° for 4-6 minutes or until toasted, turning once.
Spread with sauce; top with beef. Garnish with watercress sprigs. Yield: 3 dozen.

Nutritional Facts 1 appetizer equals 95 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 168 mg sodium, 7 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as British Tenderloin & Pumpernickel Crostini in Taste of Home December/January 2012, p29