1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. coarse ground black pepper
1 lb. beef tenderloin, trimmed
3 Tbsp butter
1 Tbsp. oil
2 Tbsp. brown sugar
3 medium onions, cut into 1/2" thick slices
2 Tbsp. red wine or water
1/2 cup sour cream
1 Tbsp. purchased horseradish sauce
1/2 tsp. salt
1 (10") round loaf focaccia (flat Italian bread)
1 1/2 cups firmly packed baby spinach leaves
Preheat the oven to 450*F.
In a small bowl, combine 1/2 tsp… salt, garlic powder, paprika and pepper, mix well. Rub mixture on all surfaces of beef tenderloin. Place beef in a shallow roasting pan, thick thin end under.
Bake for 20 to 25 minutes. Remove from the oven. Cool 30 minutes or until completely cooled. If desired, wrap tightly, refrigerate until time to serve.
Meanwhile, in a large skillet, heat butter and oil over medium heat until butter melts. Add brown sugar and onions, stir to coat. Cook over medium heat for 10 minutes or until onions begin to soften, stirring occasionally. Add wine. Reduce heat to medium low, cover and cook 10 to 15 minutes or until onions are very tender. Cover and refrigerate until time to serve.
When ready to serve, combine all sauce ingredients in small bowl, mix well. Heat focaccia as directed on pkg, cut in half horizontally. Spread both cut sides with sauce. Arrange spinach leaves over sauce on bottom half of focaccia.
Slice beef very thin, layer over spinach leaves. Top with onions and top half of focaccia, press down. Insert cocktail toothpicks through all layers at 1 1/4to 1 1/2" intervals. Cut between toothpicks to form tiny sandwiches squares.
Makes 36 sandwiches