Chipotle Tenderloin Bruschetta

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Southern Living Cooking School


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1/4 cup steak & chop marinade with garlic & cracked black pepper

1 tablespoon chopped chipotle chile in adobo sauce

1 1/2 pounds beef tenderloin

1/4 cup butter

24 (1/2-inch-thick) slices French bread, toasted

Toppings: fresh cilantro sprigs, shredded Cheddar cheese, sour cream, chopped tomatoes, crumbled queso fresco, sliced jalapeño peppers

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