For a Kick-Back, Emeril-Inspired Weekend When You Want To Enjoy life, serve this recipe. Make it your main course with a side platter of tomatoes or grilled vegetables. Your guests will gobble it all up. If you have a smaller gathering and don’t want to invest in a whole tenderloin, buy a couple of beef fillets to grill and slice instead. Use Italian or semolina bread for the bruschetta.
- Yield: 10 Servings
- 1 cup mayonnaise
- ½ cup Parmigiano-Reggiano cheese
- 2 tablespoons freshly
- squeezed lemon juice
- 1 garlic clove, minced
- 4 pounds beef tenderloin, trimmed
- Extra-virgin olive oil for brushing
- Coarse kosher or sea salt and freshly ground black pepper
- 1 loaf artisan bread, sliced ½ inch thick
- 5 cups baby arugula
- 4 ounces Parmigiano- Reggiano cheese, shaved with a vegetable peeler
- Prepare a hot fire in your grill.
- For the Parmesan aïoli, in a small bowl, combine the mayonnaise, Parmigiano-Reggiano, lemon juice, and garlic, stirring to blend. Refrigerate.
- For the beef tenderloin, brush the tenderloin with olive oil and season with salt and pepper. Grill the tenderloin for 20 minutes with the lid down, turning it a quarter-turn every 5 minutes. Continue to turn and grill until an instantread thermometer registers 130°F for rare or the meat is firm yet a little springy to the touch (or cooked to your desired doneness). Set aside to rest for 5 minutes.
- For the bruschetta, over a medium-hot fire, grill each slice of bread for 1 to 2 minutes per side, or until it has good grill marks.
- Slice the tenderloin about ¼ inch thick. Adjust the seasoning to your taste.
- To assemble each bruschetta, spread some aïoli on the bread, place a slice of the tenderloin on top of the bread, top with some arugula and shaved Parmigiano- Reggiano, and eat while warm.