Beef Tenderloin with Garlic-and-Merlot Jam
Beef Tenderloin with Garlic-and-Merlot Jam is a dairy free main course. One portion of this dish contains roughly 112g of protein, 78g of fat, and a total of 3400 calories. This recipe serves 8. A mixture of garlic-and-merlot jam, chives, focaccia squares, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the jam you could follow this main course with the Jam-Filled Thumbprint Cookies as a dessert.
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.
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.
Cut beef into 24 thin slices.
Place on baguette slices, and top each with 1 tablespoon Garlic-and-Merlot Jam.