Horseradish sauce:
1 oz prepared horseradish
2 oz dijon mustard
4 oz sour cream
1 oz fresh tarragon, finely diced
1 oz virgin olive oil
Tenderloin:
16-18 oz beef tenderloin
4 oz watercress
2 oz virgin olive oil
juice of one fresh lemon
pepper
1 oz capers
2 oz Parmesan cheese, coarsely shaved
Mix horseradish, mustard, sour cream, tarragon and olive oil.
Broil or barbeque covered tenderloin, slowly bringing it just below desired degree of cooking. (It will continue to cook after it's removed from heat.) Slice meat thinly.
Plate watercress on salad plates. Drizzle with oil and lemon juice. Add tenderloin to plates. Add horseradish sauce to meat and top with ground pepper. Sprinkle with capers and Parmesan cheese.
Serves four as a starter.