Big Easy Tenderloin Bruschetta with parmesan Aïoli and Arugula

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillFor 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


For the Parmesan aïoli
  • 1 cup mayonnaise
  • ½ cup Parmigiano-Reggiano cheese
  • 2 tablespoons freshly
  • squeezed lemon juice
  • 1 garlic clove, minced
For the beef tenderloin
  • 4 pounds beef tenderloin, trimmed
  • Extra-virgin olive oil for brushing
  • Coarse kosher or sea salt and freshly ground black pepper
For the bruschetta
  • 1 loaf artisan bread, sliced ½ inch thick
  • 5 cups baby arugula
  • 4 ounces Parmigiano- Reggiano cheese, shaved with a vegetable peeler
How to Make It
  1. Prepare a hot fire in your grill.
  2. For the Parmesan aïoli, in a small bowl, combine the mayonnaise, Parmigiano-Reggiano, lemon juice, and garlic, stirring to blend. Refrigerate.
  3. 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.
  4. 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.
  5. Slice the tenderloin about ¼ inch thick. Adjust the seasoning to your taste.
  6. 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.

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