Recipes : Grilled Beef Tenderloin on Focaccia Toasts : Food Network

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Grilled Beef Tenderloin on Focaccia Toasts
Recipe courtesy Tyler Florence

Ingredients
2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted

Baby arugula, for garnish

Directions
Heat the oven to 400 degrees F.

Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with
salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove
them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about
30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting
board. Strip the needles from the rosemary, add them to the garlic, and chop them
together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary
mixture and lemon juice. Season with salt and pepper and mix well. Set aside until

ready to grill.

Char the outside of the pepper under the broiler or over a gas flame. Put it into
a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and
chop and put it into a blender. Add the mayonnaise and chili paste; process until
smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready
to use. (Can be made the day before.)

Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you
are going to grill it. Brush it with some of the flavored olive oil and season it
generously with salt and pepper. Grill the tenderloin, turning frequently, until
the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and
let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef
into thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top
it with a thin slice of the beef and spoon on some of the roasted tomatoes.
Garnish with some arugula leaves and serve.

*Cook's note: Have your butcher clean the fat and silver skin from the tenderloin
and tie it.