Grilled Beef Tenderloin on Focaccia Toasts

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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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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!

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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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Unbelievably good. The entire party loved it. Allow a little extra time to make the dish though

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I love, love, love this recipe. I make my own variation of these sweet babies on butter toasted baguette bread every year for the family around the holidays and they can't get enough. The red pepper mayo is also good on burgers!!!!

Thanks Tyler

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Made ir for my birthday party. Huge success.

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I served this at our family Christmas party. It was wonderful and so easy to put together. Your recipes are always a hit!

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We went to our friends' house for dinner last weekend and they served this appetizer and it was absolutely amazing, not to mention a beautiful presentation. I asked for the recipe immediately & plan to make it over Thanksgiving weekend for my whole family to also enjoy. The red pepper mayo is something I will make time & again for sandwiches and/or dips! My friend pan-seared strip steak to medium-rare instead of grilling filet mignon and it was just as tender & delicious. She also recommended using jarred roasted red peppers to save time. I highly recommend anyone wanting to 'wow' guests to try this recipe!

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Tyler, thank you for this recipe. I made this as an entree for a backyard party for 20 people, then served it along with many sides. The women loved it because of the presentation, and the men loved it because the meat was perfect. Everyone raved about the roasted red pepper mayo, and I used the leftovers for the next week on any sandwich I could get my hands on. This will be a go-to for me in the future.

If you do not have a grill, no worries: I used a grill pan to sear the meat, then put it in a roasting pan until it reached medium-rare. I let it rest for a couple minutes, then cut off the ends for those who like their meat that rare. I put the rest back in the oven and let it come up to medium for those who were a bit more nervous about too much pink.

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Yes, a truly elegant appetizer. I could NOT for the life of me find focaccia bread. We do not have bakeries here in Phoenix like back home in St. Louis so we have to bank on the grocery stores. New Years Eve and couldnt find it. I made my own crackers from french bread brushed with parsley, garlic butter that I toasted on the grill. This is more of an Amuse Bouche, so keep your cracker or bread slices small. Love the roasted red pepper/chili sauce! Not only does this appetizer taste GREAT it looks BEAUTIFUL on a platter! And note the tip on the tenderloin, it needs to be trimmed and strung. I also used my herb infused olive oil which was great for the tomatoes. LOVED the layers of flavor from this appetizer!