Beef and Gorgonzola Toasts with Herb-Garlic Cream

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

Preparation

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.