BEEF ON PUMPERNICKEL BREAD
MAKES 3 DOZEN.
1 tbs olive oil
2 pounds beef tenderloin roast
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1/8 cup horseradish
2 tbs lemon juice
1/4 tsp paprika
18 slices pumpernickel bread, halved
3 tbs butter, melted
1 bunch watercress
Rub oil over tenderloin, sprinkle with 3/4 tsp salt and pepper. In a skillet, brown beef. Place roast on rack in a roasting pan. Bake at 425 degrees for 35 min. or until meat is desired doneness. Let stand 10 min. before slicing. *In a bowl, combine sour cream, horseradish, juice, paprika and remaining salt. Chill. Brush both sides of bread with butter, place on baking sheets. Bake at 425 degrees for 6 min. or until toasted. Spread with sauce, top with beef. Garnish with watercress. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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