Grilled Beef Tenderloin on Focaccia Toasts

Name: Grilled Beef Tenderloin on Focaccia Toasts
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 30
Cuisine: Mediterranean, Italian, European
Ingredients: 30 servings Baby arugula, for garnish; 1 whole beef tenderloin*, about 6 to 8 pounds; 2 loaves focaccia bread, sliced and toasted; 907 grams cherry tomatoes; 2 Tbsps hot chili paste; 4 sprigs fresh rosemary; 2 heads garlic; 1 lemon, juiced; 30 servings Kosher salt and freshly ground black pepper; 473 milliliters good quality mayonnaise; 237 milliliters extra-virgin olive oil, plus more for drizzling; 1 red bell pepper, seeded and chopped

You can never have too many hor d'oeuvre recipes, so give Grilled Beef Tenderloin on Focaccia Toasts a try. Watching your figure? This dairy free recipe has 126 calories, 1g of protein, and 12g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 30. This recipe is typical of Mediterranean cuisine. Head to the store and pick up olive oil, mayonnaise, bell pepper, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Heat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Equipment you will use

Roasting Pan

Remove them from the oven and let them cool.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Wrap

Equipment you will use

Cutting Board

Oven

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Rosemary

Garlic

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Pepper

Wrap

Equipment you will use

Plastic Wrap

Blender

Broiler

Bowl

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.)

Ingredients you will need

Salt And Pepper

Chili Paste

Mayonnaise

Seasoning

Heat the grill.

Equipment you will use

Grill

Remove the meat from the refrigerator about 1/2 hour before you are going to grill it.

Ingredients you will need

Meat

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Meat

Equipment you will use

Grill

Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil.

Ingredients you will need

Olive Oil

Cut the beef into thin slices.

Ingredients you will need

Beef

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.

Ingredients you will need

Mayonnaise

Focaccia