British Tenderloin & Pumpernickel Crostini

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1 tablespoon(s) olive oil

1 beef tenderloin roast (2 pounds)

1 teaspoon(s) salt, divided

1/2 teaspoon(s) coarsely ground pepper

1 cup(s) (8 ounces) sour cream

1/4 cup(s) prepared horseradish

2 tablespoon(s) lemon juice

1/4 teaspoon(s) paprika

18 slice(s) pumpernickel bread, halved

3 tablespoon(s) butter, melted

1 bunch(es) watercress

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