Best Grilled Beef Tenderloin On Focaccia Toasts Recipes

FABULOUS FOCACCIA

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

GRILLED BEEF TENDERLOIN SANDWICHES

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

SPICY GRILLED BEEF TENDERLOIN

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.