Source: dLife

Mini seared open-faced beef tenderloin sandwiches with a creamy mustard sauce.

Servings

0.67 cup fat free sour cream
0.25 cup dijon mustard
2 tbsp fresh tarragon , minced
2 tbsp horseradish
1.5 lb Beef, tenderloin, filet mignon, lean, raw, select, 1/8" trim , trimmed
0.5 tsp black pepper , freshly ground
1 cooking spray
2 tbsp fresh lemon juice
3 cup fresh watercress, chopped , trimmed
8 oz Bread, French, medium slice , cut diagonally into 16 slices
2 tbsp capers
0.5 cup Cheese, parmesan, fresh, grated , shaved (2 ounces)

1 Whisk together sour cream, mustard, tarragon, and horseradish in a bowl; wrap with plastic wrap and refrigerate.
2 Tie beef at 2-inch sections with heavy-duty string. Season beef with pepper. Heat a cooking spray coated frying pan over medium-high heat. Lay beef in pan and sear 15 minutes or until preferred degree of doneness, flipping to brown all sides. Let rest 15 minutes before slicing. Slice into 16 thin slices and top with lemon juice.
3 Lay watercress on bread slices, top with 1 slice of beef, and 1 tablespoon sauce. Garnish each with capers and cheese.

Use peppery arugula instead of watercress if desired.