Seared Beef Tenderloin Mini Sandwiches With Mustard-Horseradish

• 2/3 cup nonfat sour cream
• 1/4 cup Dijon mustard
• 2 tablespoons minced fresh tarragon
• 2 tablespoons prepared horseradish
• 1 (1 1/2 lb) beef tenderloin, trimmed
• 1/2 teaspoon fresh ground black pepper
• cooking spray
• 2 tablespoons fresh lemon juice
• 3 cups trimmed watercress (about 1 bunch)
• 1 (8 ounce) French baguettes, cut diagonally into 16 slices
• 2 tablespoons capers
• 1/2 cup shaved fresh parmesan cheese

1. Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
2. Secure beef at 2-inch intervals with cooking twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinle with lemon juice.
3. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

nonfat sour cream, mustard, tarragon, horseradish, beef tenderloin, fresh ground black pepper, cooking spray, lemon juice, trimmed watercress, capers, parmesan cheese

Taken from www.food.com/recipe/seared-beef-tenderloin-mini-sandwiches-with-mustard-horseradish-497693 (may not work)