Extra Virgin Olive Oil 1 Loaf Sourdough Baguette 1/2 c. Parmigiano Reggiano Cheese Shredded
DIRECTIONS: Season tenderloin on all sides with the salt and pepper. If roast comes apart, tie off to hold together. Add to hot skillet with olive oil in the pan over medium high heat. Cook on each side to brown and cook through for about 5 minutes per side or until desired doneness. Let tenderloin cool for about 30 minutes and wrap in plastic wrap and place in freezer for about 40-60 minutes. While tenderloin is in freezer, slice baguette into 1/2" slices and place on cookie sheet and brush with extra virgin olive oil. Remove tenderloin and slice in desired sized portions to top sliced baguette with, cook at 375 degrees for 15 minutes. Top with parmigiano reggiano cheese.
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