Beef and Gorgonzola Toasts with Herb-Garlic Cream

Ingredients

• 30  baby spinach leaves 
• 1.3 pound beef tenderloin trimmed
• 0.5 teaspoon pepper black freshly ground
• 7.5 inch diagonally bread baguette french toasted cut
• 10 tablespoon herb-garlic cream 
• 1.3 ounces gorgonzola cheese crumbled
• 1 teaspoon kosher salt 

Equipment

• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Preheat oven to 47
2. Place tenderloin on a broiler pan coated with cooking spray.
3. Sprinkle with salt and pepper.
4. Bake at 475 for 10 minutes. Reduce oven temperature to 425 (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145 (medium-rare) to 160 (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes.
5. Cut tenderloin across grain into very thin slices.
6. 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.