Beef Tenderloin Bruschetta

3 (12-inch) baguettes
Extra-virgin olive oil for drizzling
3 pounds beef tenderloin (recipe follows)
2-3 baskets red and yellow cherry tomatoes
4 cloves garlic
¼ cup fresh basil
3 shallots
1 tablespoon lemon juice
Sea salt and black pepper
5 ounces Gorgonzola cheese, crumbled


Slice baguettes at an angle into ½ inch slices. Arrange on a baking sheet and drizzle with olive oil. Toast lightly under the broiler.

Chop tomatoes, garlic, basil and shallots. Toss with lemon juice and olive oil in a bowl. Season with salt and pepper.

Layer each baguette slice with a slice of beef tenderloin and top with tomato mixture. Sprinkle with Gorgonzola. Serve warm from the oven or cool.

Beef Tenderloin

3 pounds beef tenderloin, center-cut, silver skin removed and tied at even intervals

1 tablespoon olive oil


Preheat oven to 425 degrees. Make sure tenderloin is at room temperature before roasting. Adjust oven rack to upper-middle position. Pat tenderloin dry with paper towels and season with salt and pepper.

Heat oil in an oven-proof skillet over medium-high heat until smoking. Brown tenderloin on all sides, reducing heat if fat begins to smoke, about 10 minutes. Transfer the skillet to the oven and roast until the center registers 125 degrees on an instant-read thermometer, 20 to 25 minutes. Turn roast halfway through roasting time.

Remove from oven, cover with foil and allow to rest 30 minutes before slicing into ¼ inch pieces.



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