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    Beef Tenderloin Crostini with Thyme Aioli

    Yield: 36 pieces; Prep Time: 30 minutes; Cook Time: 30 minutes

    Thyme Aioli


    • ½ cup mayonnaise
    • 1 clove of garlic
    • 2 teaspoons fresh thyme chopped fine


    1. In a food processor combine mayonnaise, garlic and thyme. Blend until smooth and all ingredients are incorporated. (Can be made 1 day ahead and refrigerate until ready to serve.)




    • 36 slices (1/2-inch thick) day old baguette bread
    • 4 cloves of garlic cut in half
    • 4 tablespoons extra-virgin olive oil
    • Salt and pepper


    1. Preheat grill.
    2. Brush olive oil on both sides of sliced bread, sprinkle with salt and pepper and place on grill.
    3. Grill both sides of bread until lightly toasted.
    4. Remove from grill and rub both sides with garlic.


    Beef Tenderloin


    • 1 (1 1/2-pound) piece beef tenderloin, trimmed
    • Baby Arugula
    • Thyme aioli – recipe above
    • Coarse sea salt, to serve
    • 1 tablespoon extra-virgin olive oil


    1. Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper.
    2. Heat 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare.
    3. Using a large sharp carving knife, cut the beef into thin slices.
    4. Assembly – Using a knife spread aioli on a crostini, on top of that place 1 o 2 slices of beef top with a pinch of coarse salt. Arrange crostinis on a platter topping them with baby arugula.
    5. Do-Ahead Tip: The aioli and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
    6. Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

    Wine Pairing Suggestion: Louis M. Martini Sonoma County Cabernet Sauvignon

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