Beef And Gorgonzola Toasts With Herb-Garlic Cream
- 1 (1 1/4-pound) beef tenderloin, trimmed
- Cooking spray
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 30 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
- 30 baby spinach leaves
- 5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese
- Preheat oven to 475u0b0.
- Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475u0b0 for 10 minutes. Reduce oven temperature to 425u0b0 (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.
- Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.
beef tenderloin, cooking spray, kosher salt, freshly ground black pepper, bread baguette, baby spinach, gorgonzola cheese
Taken from www.myrecipes.com/recipe/beef-gorgonzola-toasts-with-herb-garlic-cream (may not work)