Mini Filet Sandwiches with Horseradish Cream

This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.

• 1 lb. beef tenderloin -( tied into a small roast)
• 1 tsp. coarse salt
• 2 tsp. your favourite steak spice
• 1 fresh baguette
• 1 tbsp. butter
• 1 cup watercress leaves or baby spinach leaves, stems removed)**

Rub the meat with your steak spice and let stand for 20 minutes.

Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.

Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.

Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.

Yummy!

** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.