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British Tenderloin & Pumpernickel Crostini

 British Tenderloin & Pumpernickel Crostini
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
36 ServingsPrep: 20 min. Bake: 30 min. + standing

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.

2 of 2

British Tenderloin & Pumpernickel Crostini (continued)

Directions (continued)

  • 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.