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HOLIDAY TENDERLOIN WITH CAVIAR

Prep
15 Minutes
Cook
25 Minutes
Serves
6

Ingredients

  • 1-1/2 pounds beef tenderloin, trimmed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 2 tablespoons well-drained horseradish
  • 3 BAYS® English Muffins, split
  • 1 small red onion, thinly sliced
  • 1 ounce caviar, such as bowfin, whitefish or salmon or a combination
  • Watercress

Instructions

  • Preheat oven to 425° F. Rub tenderloin with mustard; sprinkle with salt and pepper. Place in oiled 9-inch square baking pan and roast 20 to 25 minutes, until meat thermometer registers 135 ºF. Remove from oven, cover with foil and let stand 10 minutes.

  • Combine sour cream and horseradish. Toast muffin halves and place one half on each plate. Slice tenderloin and place two slices on each muffin half. Top with a slice of red onion, a dollop of horseradish-sour cream mixture and caviar. Garnish with watercress.

  • Note: Leftover roast beef or beef tenderloin can also be used.
HOLIDAY TENDERLOIN WITH CAVIAR