Beef and Gorgonzola Toasts with Herb-Garlic Cream

By zeenieme

Ingredients

• Herb-Garlic Cream:
• 1 (1 1/5 pound) beef tenderloin, trimmed
• Cooking spray
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 30 (1/4 inch thick) slices diagonally cut French bread baguette, toasted
• 10 T Herb-Garlic Cream
• 30 baby spinach leaves
• 5 T (1 1/4 oz) crumbled Gorgonzola cheese
• 2/3 cup fat free sour cream
• 2 T minced fresh chives
• 2 T low-fat mayonnaise
• 1 1/2 T chopped fresh thyme
• 1 1/2 tsp Worcestershire sauce
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced
• Combine all ingredients in a small bowl; cover and chill. Serving 1 teaspoon.

Preparation

Step 1

Preheat over to 475 degrees

Place tenderloin on a broiler pan coated with cooking spray. Bake at 475 degrees for 10 minutes. Reduce oven temperature to 425 degrees (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145 degree (medium-rare) to 160 degrees (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 tsp cheese.