Beef Tenderloin with Mixed Baby Greens

• 4 1-ounce slices French bread (about 3/4 inch thick)
• Olive oil spray
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1/2 cup fat-free, no-salt-added beef broth
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 2 tablespoons light brown sugar
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 1 1-pound beef tenderloin, all visible fat discarded, sliced crosswise into 4 pieces
• 4 cups loosely packed mixed baby greens or baby spinach leaves

1. Preheat the oven to 375F.
2. Put the bread slices on a small baking sheet.
3. Lightly spray both sides of the bread with olive oil spray.
4. Spread the garlic over the tops.
5. Bake for 10 minutes, or until the bread is toasted and lightly golden.
6. Let cool on a cooling rack.
7. (The garlic toasts can be prepared ahead and refrigerated for up to three days in an airtight container.)
8. Meanwhile, in a small bowl, whisk together the sauce ingredients.
9. Set aside.
10. In a large skillet (preferably not nonstick), heat the oil over medium-high heat, swirling to coat the bottom.
11. Cook the beef for 5 minutes.
12. Turn over (a flexible metal spatula works well).
13. Cook for 4 to 6 minutes, or until the beef reaches the desired doneness (5 minutes on each side for medium-rare to medium).
14. Remove the beef from the skillet.
15. Immediately add the sauce mixture to the skillet.
16. Using a spoon, scrape to dislodge any browned bits.
17. Increase the heat to high and cook without stirring for 5 minutes, or until the mixture is reduced by half.
18. While the beef cooks, arrange the salad greens on plates, mounding slightly in the center.
19. Gently place a garlic toast on each mound.
20. Carefully place the beef on the garlic toast.
21. Just before serving, pour the sauce over each serving of beef and greens.
22. The secret to many a great sauce is those crunchy bits left in the pan after the meat or vegetables are browned.
23. To incorporate their rich, caramelized flavor into the sauce, deglaze the pan: Add a liquid and reduce the sauce either by boiling it at a high temperature without stirring or by thickening it, such as with a mixture of flour or cornstarch and water.
24. A nonstick pan is not a good choice when making sauces and gravies by deglazing because no browned bits will stick to it.
25. (Per Serving)
26. Calories: 294
27. Total Fat: 6.5g
28. Saturated: 2.5g
29. Trans: 0.0g
30. Polyunsaturated: 0.5g
31. Monounsaturated: 3.5g
32. Cholesterol: 57mg
33. Sodium: 270mg
34. Carbohydrates: 28g
35. Fiber: 2g
36. Sugars: 11g
37. Protein: 28g
38. Dietary Exchanges
39. 1 Starch
40. 1 Carbohydrate
41. 3 Lean Meat

bread, olive oil spray, garlic, salt, water, balsamic vinegar, light brown sugar, pepper, olive oil, beef tenderloin

Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-with-mixed-baby-greens-375740 (may not work)