By Kristi O’Toole

Ingredients:

1 loaf (16 oz/450 g) French baguette
1/2 cup (125 mL) sour cream
2 tbsp (30 mL) chopped fresh chives
1 garlic clove, pressed
3/4 tsp (4 mL) salt, divided
1 tbsp (15 mL) olive oil

2 beef tenderloin filets (4-5 oz/125-175 g each), cut 1 in. (2.5 cm) thick
1 tbsp (15 mL) coarsely ground Peppercorn Medley
Roasted Cherry Tomatoes (see Cook’s Tip)
Additional chopped fresh chives (optional)

Directions:

Preheat oven to 425°F (220°C). Cut baguette on a bias into twenty-four 1/2-inch-thick (1-cm) slices. Arrange bread on ‘Large Sheet Pan’ #1722 $19.00; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to ‘Stackable Cooling Rack’ # 1587 $16.50; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp (1 mL) of the salt; mix well in the Classic Batter Bowl #2431$18.50.

For filets, add oil to (10-in./24-cm) Skillet #2865 $159.00; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley #9865 $8.00 and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Pocket Thermometer #2248 $13.50 registers 140°F (60°C) for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.

Kristi stays busy with her writing, shoe designing and Pampered Chef business so she knows how precious time can be; she also knows how important eating healthy and showing your children life beyond fast food can be. The Pampered Chefs Happy Families segment is designed with busy lives in mind. The recipes presented will be fast, easy and affordable to everyone. The tools you need to complete these meals can be found on her personal website.

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