Ingredients

• 1 beef tenderloin
• Extra virgin olive oil (EVOO), for drizzling
• Salt and freshly ground black pepper
• 1 bunch watercress, roughly chopped
• 1 bunch arugula, roughly chopped
• 1-2 baguettes

For the Horseradish-Sour Cream Sauce:

• 2-3 heaping tablespoons horseradish
• 1/2 cup breadcrumbs

For the Mustard-Caper Sauce:

• 3/4-1 cup Dijon mustard
• 1/4 cup capers, chopped

Description

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