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How to Make Flan
Peruvian Arroz con Pollo
Beef Tenderloin Canapés with Mustard-Caper Sauce
beef tenderloin canapés with mustard-caper sauce
(2 to 2 1/2-lb.) beef tenderloin, trimmed
tablespoon olive oil
teaspoon cracked black pepper
Sauce and Bread
tablespoons finely chopped green onions
tablespoons drained capers
tablespoons Dijon mustard
tablespoon purchased creamy horseradish sauce
slices baguette-style or small French bread
Radicchio and/or watercress leaves
Heat oven to 450°F. Place beef tenderloin in ungreased shallow metal roasting pan or ovenproof skillet. Rub beef with oil. Sprinkle with salt and pepper. Place pan over medium-high heat; cook until beef is browned on all sides.
Place beef in 450°F. oven. Immediately reduce oven temperature to 375°F.; bake 30 to 35 minutes or until meat thermometer inserted in center registers 140°F.
Remove beef from oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly; refrigerate until serving time.
Meanwhile, in small bowl, combine mayonnaise, onions, capers, mustard and horseradish sauce; mix well. Cover; refrigerate until serving time.
Slice beef very thin. Spread bread slices with sauce. Top each with small piece of radicchio, beef slice and watercress. Serve immediately, or cover loosely and refrigerate until serving time.
MAKE-AHEAD TIP: To make ahead, bake beef tenderloin and prepare sauce as directed in recipe. Wrap beef and cover sauce; refrigerate up to 24 hours. Serve as directed in recipe.
Calories from Fat
% Daily Value
% Daily Value*:
1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2020 ®/TM General Mills All Rights Reserved
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