Toasts with Herb-Garlic Cream and Beef on top

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 tablespoons Herb-Garlic Cream

30 baby spinach leaves

5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese

Instructions:

1) Preheat oven to 475 degrees.

2) Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475 degrees for 30 minutes. Reduce oven temperature to 425 degrees (do not remove tenderloin from the oven); bake an additional 20 minutes or until medium-rare (when thermometer reads 145 degrees) or until desired degree of doneness. Cover tenderloin with foil; let stand for 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.

Herb-Garlic Cream:

Ingredients:

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

Instructions:

1) Combine all ingredients in a small bowl; cover and chill. (Makes 1 cup)

*Makes about 30 appetizers* (Serving size: 1 toast each)