RIB ROOM ROTISSERIE'S TENDERLOIN OF BEEF
This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA.
Provided by Member 610488
Categories Roast Beef
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 946.5, Fat 94.4, SaturatedFat 18.1, Cholesterol 199.6, Sodium 57.9, Carbohydrate 2, Fiber 0.4, Sugar 0.1, Protein 23.7
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