Rib Room Rotisserie's Tenderloin Of Beef

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (18 ounce) beef tenderloin, center cut (filet mignon)
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 4 fresh thyme sprigs
• 12 slices french bread crostini
• 4 egg yolks
• 8 garlic cloves
• 2 roasted red peppers
• 1 cup fresh basil
• 2 cups extra virgin olive oil
• salt, to taste

Recipe

• 1 to roast peppers, place under or over flame in broiler or on stovetop until skin is blackened. peel off black skin and discard it.
• 2 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.
• 3 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.
• 4 to serve, carve into thin slices. place crostini on plates, top with slices of beef and drizzle with aïoli.