Mustard glazed beef tenderloin with peach and arugula bruschetta

Method

Preheat oven to 350°.

Remove silver skin on tenderloin. Season with salt and pepper. Add oil to a sauté pan and preheat to medium. Sear beef tenderloin, rotate every minute until golden brown all the way around. Place in oven for 10 min or until desired temperature is reached.

In a small saucepan over medium heat, drizzle olive oil and sauté shallots for 30 seconds. Add mustard, brown sugar, honey, thyme, salt and pepper. Mix until brown sugar is dissolved. Remove from heat.

Take tenderloin out of oven and let it rest for 5-10 minutes, brushing tenderloin with glaze (reserve 2 tablespoons).

Slice baguette bread into ½"-1" slices. Cut peaches into halves. Coat a small sauté pan with olive oil and heat to medium high. Place peaches cut-side down and bread slices inside pan. Sauté until peaches are golden brown and bread slices are crispy outside and soft in the center. Remove from heat.

To serve:
Slice halved peaches into wedges. Place a peach wedge on top of slice of bread, place a small bunch of arugula on top, add salt and pepper to taste. Slice tenderloin into a thin slice and place on top of arugula. Drizzle with mustard glaze.

Diet Substitutions

For a keto-friendly version:

• Replace baguette with crunchy lettuce.
• Remove brown sugar.

For a paleo-friendly version:

• Replace baguette with crunchy lettuce.
• Remove brown sugar.
• Use honey sparingly.

For a Whole-30 friendly version:

• Replace baguette with crunchy lettuce.
• Remove brown sugar.
• Replace honey with minced dates.