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Ingredients

• 2 beef tenderloins
• Extra-virgin olive oil (EVOO), for drizzling
• 1/2 cup Montreal steak seasoning
• 36 little French oval rolls (they look like super mini baguettes), split halfway through lengthwise
• For the horseradish cream and chive sauce:
• 2 cups sour cream
• 1/4-1/2 cup prepared horseradish
• 2 tablespoons Dijion mustard
• 30 chives, chopped
• A little salt and freshly ground black pepper to taste

Description

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Rachael Ray