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