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
Total TimePrep: 20 min. Bake: 30 min. + standing
- 1 tablespoon olive oil
- 1 beef tenderloin roast (2 pounds)
- 1 teaspoon salt, divided
- 1/2 teaspoon coarsely ground pepper
- 1 cup 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts1 appetizer: 95 calories, 4g fat (2g saturated fat), 18mg cholesterol, 168mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 7g protein.
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