Grilled Tenderloin of Beef with Roasted Pepper and Basil Aioli

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Recipe courtesy of
Chef Anthony Spizale
of the Rib Room
621 St. Louis
New Orleans, Louisiana 70140
529.7046

Grilled Tenderloin of Beef with Roasted Pepper and Basil Aioli

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 Parmesean Ribbons 1/2 cup Micro Greens
Fresh Ground Black Pepper Kosher Salt
1 Tbls. Extra Virgin Olive Oil 2 Fresh Thyme Sprigs

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 beef is cooked
rare.
* Let rest for 15 minutes.
* Carve into thin slices.

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 Bellpepper
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 crostini.
* Top with beef, fried basil and parmesean.
* Drizzle with aioli.
* Garnish with micro greens tossed with extra virgin olive oil.

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