Nutrition information per serving: 77 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 25 mg cholesterol; 64 mg sodium; 2.2 g carbohydrate; 0.1 g fiber; 4 g protein; 0.8 mg niacin; 0.1 mg vitamin B6; 0.7 mcg vitamin B12; 0.4 mg iron; 5.5 mcg selenium; 0.8 mg zinc
Heat oven to 425°F.
Press pepper evenly onto beef roasts.
Place roasts on a rack in a shallow roasting pan. Do not add water or cover.
Roast in 425°F oven 20 to 25 minutes for medium-rare to medium doneness.
Remove roasts when instant-read thermometer inserted into the thickest part of roast registers 145°F for medium-rare or 160°F for medium doneness.
Let stand 5 minutes before carving.
Meanwhile, combine butter, parsley, and garlic salt in medium bowl.
Place baguette (cut into 24 slices) on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture.
While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.
Combine dairy sour cream and wasabi paste in a medium bowl until well blended. Cover and refrigerate until ready to use.
Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.