This edition of the Cooking Light Supper Club has been more challenging then most. For starters two members of the group had to resign - life just got too busy for blogging - we'll miss Jamie and Mary Anne.
Then there was a wee problem with my recipe. Ok. Let me clarify - the recipe was fine. I made this a few weeks ago and we LOVED it. Unfortunately I deleted the picture before I could blog about it.
I had a Cooking Light Virtual Supper Club crisis of extraordinary proportions on my hands! Happily I had the ingredients on hand to make the recipe again so that was exactly what I did. You know it was good if I whipped it together twice in a 2 week period!
The theme this time out was selected by Sandi - she picked Holiday hors d'Oeuvres - perfect for this time of the year. I picked a recipe that I thought would be perfect for holiday entertaining - simple to make, impressive to look at (and taste), and much of it could be made in advance. we loved the way this came together in no time and tasted amazing (both times that I made it)!
Beef and Gorgonzola Toasts with Herb-Garlic Cream
1 (1 1/4-pound) beef tenderloin, trimmed
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 (see below
30 baby spinach leaves
5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese
Preheat oven to 475°.
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.
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.
2/3 cup fat-free sour cream
2 tablespoons minced fresh chives
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Combine all ingredients in a small bowl; cover and chill.