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Beef and Gorgonzola Toasts with Herb-Garlic Cream

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Added May 4th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Breads & Pizza, Meats
  • Servings: 30 change
  • Calories per serving: 189
  • Prep Time: 10 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1899%
Fat 3g5%
Cholesterol 16mg5%
Sodium 333mg 14%
Carbohydrates 30g9%

More facts>>

FoodConnect Nutritionals

This recipe is from Cooking Light Magazine (May 2008)

Ingredients

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  • 1 (1 1/4–pound) beef tenderloin trimmed
  • Cooking spray
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 30 (1/4-inch-thick) French bread baguette slices diagonally cut, toasted
  • 10 tablespoons Herb-Garlic Cream
  • 30 baby spinach leaves
  • 5 tablespoons (1 1/4 ounces) Gorgonzola cheese crumbled

Herb-Garlic Cream:

  • 2/3 cup fat-free sour cream
  • 2 tablespoons fresh chives minced
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons fresh thyme chopped
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 tsp freshly ground black pepper
  • 1 garlic clove minced

Recipe Method

1. Preheat oven to 475 degrees.

2. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475 degrees for 10 minutes.

3. Reduce oven temperature to 425 degrees (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium) or until desired degree of doneness.

4. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.

5. Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf.

6. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.

Herb-Garlic Cream:

1. Combine all ingredients in a small bowl; cover and chill.

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