Tender beef pairs nicely with the creamy sauce and crisp baguette.
Preheat oven to 425°F (220°C). Cut baguette on a bias into twenty-four 1/2-inch-thick (1-cm) slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp (1 mL) of the salt; mix well.
For filets, add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Pocket Thermometer registers 140°F (60°C) for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.
Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 5 g, Sodium 220 mg, Fiber 1 g
1 starch, 1/2 medium-fat meat (1 carb)
Be sure to cook the filets undisturbed for best browning.
Roasted Cherry Tomatoes: Preheat oven to 425°F (220°C). Cut 12 cherry tomatoes in half. Place tomatoes, 1 tbsp (15 mL) olive oil and 1/2 tsp (2 mL) coarsely ground black pepper in Small Batter Bowl; toss gently. Place tomatoes, cut side up, on a parchment paper-lined Small Sheet Pan. Bake 18-20 minutes. Remove from oven; cool.
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