Grilled Beef Tenderloin Sandwich With Spicy Steakhouse Aioli Recipes

GRILLED BEEF TENDERLOIN SANDWICHES

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

GRILLED BEEF TENDERLOIN SANDWICH WITH SPICY STEAKHOUSE AIOLI

Steps:

• In a mini food processor, add the mustard, honey, garlic and mayonnaise processing until smooth. Season with salt and pepper to taste. Let sit for 30 minutes.
• Coat the tenderloin in 1 tablespoon olive oil and cover liberally with salt and pepper. On a prepared grill, cook the beef over med-high heat, turning occasionally to create a crust. Continue to grill until medium rare, approximately 20 minutes. (use a grill thermometer to determine temperature, I remove around 125 degrees.) Transfer to a plate and allow to rest for 10 minutes covered with foil.
• Drizzle the onions and mushrooms with olive oil and season with salt and pepper. Grill the onions and mushrooms until soft, approximately 5-7 minutes. Transfer to a plate.
• Brush both cut sides of the ciabatta with olive oil and grill, cut side down, until lightly charred, approximately 5 minutes.
• To assemble: Slice the beef into 1/2 inch slices, set aside. Brush both cut sides of the bread with aioli, top the bottom half with grilled onions and then layer the beef on the onions. Top the beef with the mushrooms, blue cheese, spinach and then the top of the ciabatta. Cut into four sandwiches, serve immediately.

SPICY GRILLED BEEF TENDERLOIN

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.