37 - Beef Tenderloin – Gourmet Tagwood Grill Centerpiece

Beef tenderloin
2 tomatoes
garlic to taste
1 tbsp butter
5 ml olive oil
5 ml balsamic vinegar
2 slices of focaccia bread
Iceberg lettuce (1 plant)
thyme sprig
Butcher’s twine

For the lettuce dressing

1 egg yolk
olive oil
1 tsp dijon mustard
salt and pepper to taste
half a lime juice
1 garlic clove
100 ml heavy whipping cream

1 - To trim the tenderloin, remove the chain from the
side.
2 - Remove the excess fat.
3 - Turn around the tenderloin, and carefully remove
the silver skin fom the back of the meat, pushing
towards the cutting board.
4 - Tie up the meat using a butcher’s twine or
cooking twine. Season it with salt and pepper to
taste, and take to the grill at medium heat, 25
minutes each side approximately.
5 - For the warm salad: cut tomatoes and mix with
crushed garlic, salt and pepper to taste.
6 - Preheat the griddle, and, once ready, add a
spoon of butter and a drizzle of olive oil. Place the
tomato mix over the griddle and add balsamic
vinegar. Also add some thyme sprigs to perfume.
7 - For the lettuce dressing: in a bowl, mix one egg
yolk, olive oil, dijon mustard, salt and pepper, lime
juice, chopped garlic, and the whipping cream.
Whisk until it thickens a little.
8 - For the croutons: splash with olive oil some
slices of focaccia bread and place them on the grill
until brown.
9 - Take the tenderloin out of the grill and let it rest
for a little.
10 - Cut the lettuce on half, spread with olive oil, salt
and pepper, and take it to the secondary grate on
high heat, for about 2-3 minutes.
11 - For the plating: place tomato warm salad,
lettuce, croutons and dressing over a tray. Cut the
tenderloin’s strings and cut in slices to serve. Finish
with oregano fresh leaves and ground pepper. Enjoy!