Rib Room Rotisserie's Tenderloin of Beef

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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