Seared Beef Tenderloin with Mustard-Horseradish Sauce

1. 1

   Tie beef with kitchen string to hold shape.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Heat heavy large skillet over medium-high heat.

4. 4

   Rub 1 tablespoon oil over beef.

5. 5

   Add beef to skillet.

6. 6

   Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare.

7. 7

   Transfer beef to plate.

8. 8

   Freeze until almost frozen solid, about 3 hours.

9. 9

   Remove string.

10. 10

    Using large sharp knife, cut beef crosswise into very thin slices.

11. 11

    (Can be prepared 8 hours ahead.

12. 12

    Arrange slices between sheets of waxed paper on baking sheet.

13. 13

    Cover tightly and refrigerate.)

14. 14

    Cover large platter with watercress.

15. 15

    Arrange beef slices atop watercress.

16. 16

    Drizzle with 2 1/2 tablespoons oil.

17. 17

    Sprinkle with capers and Parmesan cheese.

18. 18

    Drizzle with lemon juice.

19. 19

    Sprinkle with pepper.

20. 20

    Serve with baguette slices and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.