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Beef Tenderloin with Garlic-and-Merlot Jam

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 1 hr
Bake time 20 mins
Stand time 10 mins
Yield

Makes 8 servings

Beef Tenderloin with Garlic-and-Merlot Jam lends a touch of elegance to an appetizer spread at that special celebration.

Ingredients

  • 2 teaspoons olive oil
  • 1 (1 1/2-pound) beef tenderloin, trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 24 baguette or ciabatta slices or small focaccia squares, toasted
  • Garlic-and-Merlot Jam
  • Chopped chives

How to Make It

  1. Preheat oven to 400°. Heat oil in a large, heavy-bottom ovenproof skillet over medium-high heat. Sprinkle beef with kosher salt and pepper; place in skillet, and cook, turning occasionally, 5 minutes or until well-browned on all sides.

  2. Transfer skillet to oven, and bake 20 to 25 minutes or until meat thermometer inserted in thickest portion registers 145° (medium-rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.

  3. Cut beef into 24 thin slices. Place on baguette slices, and top each with 1 tablespoon Garlic-and-Merlot Jam. Sprinkle with chives.