This makes 6 sandwiches. Wait for company or eat lots…..just kidding! Serve as an Hors d’ Oeuvres.

• 1 lb. beef tenderloin, tied like you would a roast
• 2 tsp. steak spice
• pinch of seasoning salt
• 1 baguette
• 1 tbsp. butter
• spinach or frisee lettuce

 

Brown tenderloin on four sides and place in an oven preheated to 400 degrees. Roast for 20 minutes and remove from heat and rest for 10 minutes.

Cut baguette in half lengthwise and butter the bottom half. Place some spinach or frisee on the bottom half and layer THINLY sliced tenderloin of top. Generously spread horse radish cream on top half of the baguette. Secure the two halves of the baguette with toothpicks, placed 2 inches apart and slice, making mini sandwiches.

Horseradish Cream

• 1/2 cup sour cream
• 2 tbsp. horseradish (creamed)
• 1 1/2 tsp. Dijon mustard
• 1 tsp. lemon juice and zest

(you can add a japaleno pepper if you wish)

 

Mix well and cover. Chill in fridge for about 1 hours to let the flavours blend.