Ingredients

• 1/2  of a 17.3-oz. pkg. (1 sheet) frozen puff pastry, thawed
• 1  slightly beaten egg
• 1  tsp. water
• 1  8-oz. carton dairy sour cream
• 2  Tbsp. assorted snipped fresh herbs such as basil, oregano, thyme, dill, and/or parsley
• 4  tsp. prepared horseradish
• 1  Tbsp. milk
• 1  clove garlic, minced
• 8  oz. thinly sliced chilled medium-rare beef tenderloin or very thinly sliced deli-style beef
• 1  tsp. cracked black peppercorns
•   Assorted fresh herbs

Directions

1. Preheat oven to 375 degrees F. Unfold puff pastry sheet; roll into a 15x10-inch rectangle. Cut rectangle crosswise into ten 1-1/2-inch-wide strips; cut strips crosswise into thirds. Place pieces about 1 inch apart on two ungreased baking sheets. Combine egg and water. Brush egg mixture onto rectangles.

2. Bake for 8 to 10 minutes or till light brown. Remove from oven. Cool completely on a wire rack. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

3. For topping, stir together sour cream, the 2 tablespoons herbs, horseradish, milk, and garlic. Cover and chill up to 24 hours. Makes 30 sandwiches.

4. To serve, spread about 2 teaspoons of the sour cream mixture on each pastry rectangle, leaving a small border. Top with a thin slice of beef tenderloin, arranging accordion-style. Sprinkle with cracked pepper. Garnish with fresh herbs. Arrange on a platter.