Beef Tenderloin Bruschetta
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
1 tablespoon lemon juice
Sea salt and black pepper
5 ounces Gorgonzola cheese, crumbled
Chop tomatoes, garlic, basil and shallots. Toss with lemon juice and olive oil in a bowl. Season with salt and pepper.
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.
Remove from oven, cover with foil and allow to rest 30 minutes before slicing into ¼ inch pieces.