Grilled Beef Tenderloin on Focaccia Toasts

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Picture of Grilled Beef Tenderloin on Focaccia Toasts Recipe 1 Video | Photo: Grilled Beef Tenderloin on Focaccia Toasts Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Yield:
Enough for a crowd! 30 plus servings
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 17 reviews

  • on December 28, 2012

    Flag

    These are the best! A little bit of work, but well worth it.
    I used some small french bread, sliced it thin, brushed with some EVO and baked a little for the desired crunch factor. The sauce is great, you can make it as spanky as you like and use it on other things. Do the roated cherry tomatoes, I tried grape tomatoes once and they just don't have the flavor. Enjoy!

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  • on October 14, 2012

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    This is unbelievably tasty! The layers and layers of flavor are just wonderful. Not entirely sure I made the mayo correctly - the only chili paste I could find was roasted red chile paste in the Thai section of my grocery - but the result was yummy, you can use that on anything! Didn't have time to make my own foccacia, so bought foccacia rolls in the frozen section and just baked them off and toasted them after slicing. The marinade for the tenderloin was wonderful, I'll use that on other things as well. YUM - thanks, Tyler!

    people found this review Helpful.
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  • on November 07, 2011

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    I really love this recipe!!!! I never rate any other, but this is sooooooo goood! The roasted cherry tomatoes are a must, they bring something fresh and juicy, even they are roasted. Ít is addictive! Thanks Tyler!!

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