CAJUN BLACKENED FILET MIGNON

1 (1-1/2-pound) portion beef tenderloin
Vegetable cooking spray
2 Tbsp. Cajun blackened seasoning
1 (8 oz.) carton reduced fat sour cream
1/4 cup prepared horseradish
1 (16 oz.)sourdough baguette, cut into 24 slices and toasted
1/4 cup sliced green onions

1) Spray all sides of beef with cooking spray; sprinkle with seasoning, and spray again.

2) Heat a cast iron or ovenproof heavy skillet over medium high heat for 3-5 minutes; add beef, and cook 3-4 minutes on each side.

3) Bake at 400 deg. for 15 minutes or until a meat thermometer inserted into the thickest portion of meat registers 145 deg (med-rare). Let stand 10 minutes. Cut into 24 slices; set aside.

4) Combine sour cream and horseradish; set horseradish sauce aside.

5) Place a slice of tenderloin on a toasted baguette slice. Top with horseradish sauce; sprinkle evenly with green onions.

Yield: 24 appetizer servings
Source: Tampa Tribune