Slice tenderloin into a thin slice and place on top of arugula. Place a peach wedge on top of slice of bread, place a small bunch of arugula on top, add salt and pepper to taste. Sauté until peaches are golden brown and bread slices are crispy outside and soft in the center. Place peaches cut-side down and bread slices inside pan. Coat a small sauté pan with olive oil and heat to medium high. Slice baguette bread into ½"-1" slices.Take tenderloin out of oven and let it rest for 5-10 minutes, brushing tenderloin with glaze (reserve 2 tablespoons).Add mustard, brown sugar, honey, thyme, salt and pepper. In a small saucepan over medium heat, drizzle olive oil and sauté shallots for 30 seconds.Place in oven for 10 min or until desired temperature is reached. Sear beef tenderloin, rotate every minute until golden brown all the way around.Add oil to a sauté pan and preheat to medium. Remove silver skin on tenderloin and season with salt and pepper.
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