British Tenderloin & Pumpernickel Crostini

• 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

1. 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.
2. Bake, uncovered, at 425u0b0 for 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing thinly.
3. In a small bowl, combine the sour cream, horseradish, lemon juice, paprika and remaining salt. Chill until serving.
4. Brush both sides of bread with butter; place on
5. . Bake at 425u0b0 for 4-6 minutes or until toasted, turning once.
6. Spread with sauce; top with beef. Garnish with watercress sprigs.

olive oil, tenderloin, salt, ground pepper, sour cream, horseradish, lemon juice, paprika, bread, butter, watercress

Taken from www.tasteofhome.com/recipes/british-tenderloin-pumpernickel-crostini/ (may not work)