Rib Room Rotisserie's Tenderloin of Beef
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (18 ounce) beef tenderloin, center cut (filet mignon)
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 4 fresh thyme sprigs
- 12 slices french bread crostini
-
Roasted Pepper and Basil Aioli
- 4 egg yolks
- 8 garlic cloves
- 2 roasted red peppers
- 1 cup fresh basil
- 2 cups extra virgin olive oil
- salt, to taste
directions
- To roast peppers, place under or over flame in broiler or on stovetop until skin is blackened. Peel off black skin and discard it.
- In a food processor, combine egg yolks, garlic, roasted pepper and basil. Add oil very slowly in a thin stream with food processor running until the ingredients form an emulsion. Store in refrigerator. This may be made one day ahead. Makes 4 cups.
- Season tenderloin with salt and pepper and rub with olive oil. Place thyme sprigs on and around meat and let marinate for 30 minutes. Roast on a rotisserie or in a grill over an open flame until internal temperature reaches 120F, about 25 minutes until beef is cooked rare. Let rest for 15 minutes.
- To serve, carve into thin slices. Place crostini on plates, top with slices of beef and drizzle with aïoli.
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