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Beef and Gorgonzola Toasts with Herb-Garlic Cream Recipe

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Beef and Gorgonzola Toasts with Herb-Garlic Cream image
Beef and Gorganzola

 

This recipe for Beef and Gorgonzola Toasts with Herb-Garlic Cream, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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
10 tablespoon Herb-Garlic Cream
30 baby spinach leaves
5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese

Directions:
Directions:
1. Preheat oven to 475.

2. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475 for 10 minutes. Reduce oven temperature to 425 (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145 (medium-rare) to 160 (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.

3. 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

Preparation Time:
Preparation Time:
30 min

 

 

 

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