If you're a steak lover you are going to gobble these appetizers up. The Creamy Tenderloin Tidbits are a wonderful way to serve steak as tiny food!

Serve these up with my recipe for Classic Gin Martini from my blog, The Martini Diva and you'll wow your guests!

Don't forget to download both images for the front and back of your recipe card! Here's the text recipe:

One Baguette
1-1/2 Pounds Beef Tenderloin, Trimmed
4 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
Fresh Sage Leaves
1/2 Cup Heavy Cream, Chilled
1 Teaspoon Ground Sage
Garlic Salt
Salt and Pepper
To Prepare Crustini - Slice the baguette into 1/2" rounds, brush with olive oil, top with minced garlic and toast.
To Prepare Savory Cream - Whip the cream in a well chilled medium bowl to soft peak. Add the sage, salt and pepper and whisk until the peaks are firm. Refrigerate until assembly of tidbits.
To Prepare Tenderloin - Rub the beef with garlic salt and pepper. Grill the tenderloin until medium rar. Let the meat rest for 15 minutes (this will keep the juices in when you slice). Then slice the tenderloin thinly into about 30 pieces.
To Assemble the Tidbits - Spoon a dollop fo the savory cream on each crustini piece, then lay a slice of the tenderloin on the cream and top off with a dollop of the same savory cream. Garnish each with a fresh sage leaf.

Don't forget to download my recipe for Classic Gin Martini! Enjoy while watching a classic James Bond thriller - my favorite Bond is Pierce Brosnan but I can sit through a couple of hours of Sean Connery too!

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