16 oz. French baguette
1/2 cup sour cream
2 Tbsp chopped fresh chives
1 garlic clove, pressed
3/4 tsp salt, divided
1 Tbsp olive oil
2 beef tenderloin filets (4-5 oz ea, about 1 in. thick)
1 Tbsp black pepper, coarsely ground

Roasted Cherry Tomatoes:
12 cherry tomatoes
1 Tbsp olive oil
1/2 tsp black pepper, coarsely ground

Additional chopped fresh chives for garnish


Preheat oven to 425°F. Cut baguette on a bias into 24 1/2-inch-thick 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 of the salt; mix well.

For filets, add oil to 10-in 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 Digital Pocket Thermometer registers 140°F for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.

Roasted Cherry Tomatoes: Preheat oven to 425°F. Cut 12 cherry tomatoes in half. Place tomatoes, olive oil and 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.


24 servings


Pampered Chef


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