Instructions: In a 9- by 13-inch pan, roast a 3-pound piece of beef tenderloin in a 400 degree oven until thermometer inserted in center of thickest part reaches 135 degrees for medium-rare, about 50 minutes. Cool beef and thinly slice. Arrange slices, overlapping, on a platter.

In a bowl, stir together 3/4 cup coarse-grain mustard, 3 tablespoons honey, and 2 teaspoons wasabi paste.

Tuck slices of beef into pocket bread halves (see comments) and add mustard sauce to taste.

This recipe yields about 1 cup sauce; 12 servings.

Comments: If roasting beef up to 1 day ahead, cool, cover, and chill. Instead of roasting the tenderloin, you can buy 2 pounds of thin-sliced roast beef. Offer miniature pocket bread halves to hold slices of beef with sauce. You will need about 18 rounds (4 inches). If desired, substitute 1 tablespoon prepared horseradish for wasabi paste. Accompany with fresh greens such as watercress, sprouts, or cilantro to tuck into pockets.

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