Yield: Enough for a crowd! 30+ servings
* 2 pounds cherry tomatoes
* 1 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 heads garlic
* 4 sprigs fresh rosemary
* 1 lemon, juiced
* 1 red bell pepper, seeded and chopped
* 2 cups good quality mayonnaise
* 2 tablespoons hot chili paste
* 1 whole beef tenderloin*, about 6 to 8 pounds
* 2 loaves focaccia bread, sliced and toasted
* Baby arugula, for garnish
Heat the oven to 400 degrees F.
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. Remove them from the oven and let them cool.
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. 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
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. 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.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour
before you are going to grill it. 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. Remove to a platter and let it rest for 5
minutes, brushing it with the flavored olive oil. Cut the beef into
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. Garnish with some arugula leaves and serve.
*Cook's note: Have your butcher clean the fat and silver skin from the
tenderloin and tie it.