Grilled Beef Tenderloin Appetizer

Votes: 1

Time: 1 hour 25 minutes
Complexity: average
Quantity: 40-50 beef canapés

This hearty appetizer features tender beef grilled with rosemary and garlic, arugula leaves, and sweet cherry tomatoes. The base is focaccia bread with a spicy chili-flavored mayonnaise.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole beef tenderloin (about 2.7-3.6 kg)
900 g cherry tomatoes
2 toasted focaccias
2 heads of garlic
4 sprigs of fresh rosemary
Juice of 1 lemon
1 red bell pepper, chopped (seeds removed)
2 cups of good quality mayonnaise
2 tbsp hot chili paste
Coarse salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more for baking
Young arugula leaves, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, cherry tomatoes, sweet pepper, chili pepper, focaccia bread, mayonnaise, lemon juice, garlic, rosemary, arugula

Cooking the dish according to the recipe:

Preheat oven to 205°C.

Place the tomatoes in a baking dish, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake the tomatoes until the skins are crisp, about 30 minutes. Remove from the oven and let cool.
Drizzle the garlic with olive oil, wrap it in foil and roast until soft, about 30 minutes.

When the garlic is cool enough to handle, squeeze the soft cloves onto a cutting board. Tear the rosemary leaves off, add them to the garlic, and stir. Pour 1 cup of olive oil into a small bowl, add the garlic-rosemary mixture, and add the lemon juice.

Season with salt and pepper and mix well. This mixture will be used for grilling.

Sear the pepper skins under the broiler in the oven or over a gas burner. Place them in a bowl and cover with plastic wrap. When the peppers are cool enough to avoid burning your hands, peel them, remove the seeds, chop them, and place them in a blender.

Add mayonnaise, chili paste and blend until smooth. Taste and add salt and pepper. Refrigerate until serving. (Can be made up to 1 day in advance.)
Preheat the grill. Remove the meat from the refrigerator about 30 minutes before grilling. If you buy a tenderloin from a premium department, the butcher's labor will be included in the price, and the meat will be trimmed of fat and membranes. However, you can do this yourself.

Brush the tenderloin with some flavored olive oil and season generously with salt and pepper. Grill the tenderloin, turning frequently until rare or medium-rare, about 8-10 minutes. Transfer to a platter and let rest for 5 minutes, brushing with flavored olive oil. Slice the beef thinly.

To serve, spread spicy mayonnaise on a slice of pre-toasted focaccia. Top with a thin slice of beef and spoon on the roasted tomatoes. Garnish with arugula leaves and serve.