Beef Tenderloin Board
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This elegant party platter is sure to garner wows when they see it! Juicy roasted beef tenderloin is topped with a creamy horseradish sauce on crostini with lots of flavourful garnish options. You can also swap in lean deli roast beef for the tenderloin if you like!
Ingredients
Cooking spray
5 spray(s)
Uncooked lean and trimmed beef tenderloin
1.25 pound(s)
Table salt
0.5 tsp(s)
Black pepper
0.25 tsp(s)
Herbes de Provence
0.5 tsp(s)
Fresh watercress
2 cup(s)
Plum tomato
2 medium
English cucumber
0.5 medium
Red onion
0.333 cup(s), sliced
Chives
0.5 cup(s)
Cornichons
12 item(s)
French baguette bread
0.5 loaf/loaves, medium
Plain fat free Greek yogurt
0.333 cup(s)
Light mayonnaise
0.25 cup(s)
Horseradish
1.5 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Preheat oven to 450°F. Line baking sheet with foil and coat with nonstick spray. (Or just coat baking sheet with nonstick spray.) On baking sheet, season beef all over with salt, black pepper, and dried herbs (if using). Coat beef with nonstick spray. Roast until instant-read thermometer inserted into thickest part of beef registers 125° to 130°F for medium-rare, about 20 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
2
Meanwhile, in small serving bowl, stir all ingredients for creamy horseradish sauce (yogurt to black pepper). Place bowl on large platter.
3
Fill rest of platter with sliced beef and piles of remaining ingredients.
4
Serving size: 2 small open-faced sandwiches , 2 baguette slices, 2 oz beef, 2 tbsp horseradish sauce, and optional garnishes
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