Beef Tenderloin Bruschetta

On the rare occasion that Hubby and I get to go out we enjoy going to Winewood Grill here in Texas.  The atmosphere, food and service are all wonderful.  One of our favorite menu items is their beef tenderloin bruschetta.  

It is on the appetizer menu at Winewood, but it is so good I think it would be great as a main course.  

You can't imagine how excited I wast to find the recipe in a local magazine. I couldn't wait to give it a try.  

I decided to make them for lunch the Saturday before Christmas and everyone really enjoyed them.  

The meat is so tender and when all the different flavors come together it is like a party in your mouth!  The only variation to the original recipe was that I used my own homemade french bread instead of a store bought baguette.  

If you are ever in the Dallas area, I highly recommend trying Winewood.  If a trip to the Big D is not in your near future then you should definitely give this recipe a try instead.  It is a real winner.

Renee

Recipe
1 small baguette, cut into slices
2 tablespoons olive oil
1 lb. beef tenderloin, sliced thin
1 teaspoonful salt
1/2 teaspoonful pepper
1 cup arugula
basil pesto
tomato jam*

Tomato Jam*
3 large tomatoes, seeded and cubed
1 tablespoon chopped red onion
1/4 cup balsalmic vinegar
1/2 cup red wine vinegar
2 tablespoon mixed herbs, chopped
1/3 cup sugar
1 teaspoonful salt
1 teaspoonful pepper

Place all ingredients into saucepan, slowly simmer for 30 minutes or until thick.  Cool and stir in refridgerator until needed.

Balsalmic Syrup**
1/4 cup brown sugar
1 cup balsalmic vinegar

Place all ingredients in small saucepan, simmer over low heat.  Reduce until thick.  Cool and store in refridgeratior until needed.

Preheat oven to 350 degrees
Arrange baguette slices on baking sheet and drizzle lightly with 1 tablespoonful of olive oil.  Toast in oven for 3-4 minutes.
Season tenderloin slices with salt and pepper and sauté in pan over high heat.  Sauté until just cooked through and set aside.
In another pan heat remaining olive oil over medium heat and sauté arugula until just wilted.
Top each baguette with 1 teaspoonful of basil pesto, 1 teaspoonful tomato jam and 1/2 teaspoonful wilted arugula.  Then drizzle lightly with balsamic syrup**.

Renee