Grilled Tenderloin of Beef with Roasted Pepper and Basil Aioli

Main Course

Recipe courtesy of Chef Anthony Spizale, The Rib Room

Serves 1

Ingredients: 
  • 1 piece - 6 oz. Filet Mignon
  • 4 each Fried Basil Leaves
  • 1 cup Roasted Pepper and Basil Aioli 
  • 3 each French Bread Crostini
  • 1/2 cup Parmesan Ribbons 
  • 1/2 cup Micro Greens
  • Fresh Ground Black Pepper 
  • Kosher Salt
  • 1 Tbls. Extra Virgin Olive Oil 
  • 2 Fresh Thyme Sprigs

Roasted Pepper and Basil Aioli:

  • 4 cloves Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 2 each Egg Yolks
  • 1/2 cup Grapeseed Oil
  • 1/4 tsp. Salt 
  • 1/2 cup Basil
  • 1 each Roasted Red Bell pepper

grilled beef tenderloin
Method: 

For Beef:
Season Filet with Salt and Pepper rub with Olive Oil. 
Let marinate for 30 minutes with Fresh Thyme Sprigs. 
Grill over open flame for 3 minutes on each side or until the beef is cooked rare.
Let rest for 15 minutes. Carve into thin slices.

For Aioli:
In food processor add egg yolks and garlic, roasted pepper and basil.
Add oil very slowly in a thin stream with food processor running as an emulsion forms.
The aioli may be kept in the refrigerator for up to a day in a covered container.

Plate:
On a large dinner plate place 3 crostinis. Top with beef, fried basil and parmesan.
Drizzle with aioli. Garnish with micro greens tossed with extra virgin olive oil.

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