- Rhodes Frozen Dinner Rolls
- 1 beef tenderloin (about 1.5 lbs)
- 2/3 cup sour cream
- 1/4 cup dijon mustard
- 2 tablespoons minces fresh taragon
- 2 tablespoons prepared horseradish
- 1/4 cup (approximately) capers
Step One. To prepare the rolls, spray a non-stick cookie sheet or baking pan with non-stick cooking spray, and place frozen dough on pan to thaw. Lightly spray the top of the rolls after they've been evenly arranged a few inches apart. On my large pan, I can put 24 rolls on it at a time. Cover with plastic wrap. After the rolls have thawed and slightly began to rise, when they're no more than about 2-inches wide, bake them in the oven at 350° for 20 minutes. Cool completely, then slice in half.
Step Two. Combine sour cream, Dijon mustard, freshly minced tarragon, finely chopped, and 2 tablespoons prepared horseradish--which you can find in the refrigerated section of the grocery story near the dairy, to make the sauce.
Step Three: Season the beef tenderloin, one the the most moist and tender cuts of beef, with black pepper. Grill until medium rare, then let stand for 10 to 15 minutes. Slice thinly to prepare to make sandwiches.
For serving, add sliced beef to each roll, then add a spoonful of the sauce, then top with capers. Serve with festive toothpick if desired. These sandwiches can be prepared a day in advance and taste excellent right from the refrigerator or right after preparing.
Variations: The recipe that I got said to serve the mini sandwiches open faced on a French baguette, cut diagonally, then add a little watercress, then the beef, the sauce, capers, and some shaved fresh Parmesan cheese. I love the idea of the watercress, but didn't think the teenagers would. As far as the fresh cheese, it was in my refrigerator and I was super busy and skipped that ingredient and they tasted fine. I liked the look of the mini sandwiches with the rolls, however the baguette slices would be much faster and add a touch of panache.