The winers group was getting together recently and the weather had been raining a lot. It was our turn to host and I wanted to prepare something that would pair nicely with red wines, which is what most of the group prefers to drink. I had recently split a large tenderloin into some individual fillets, but saved half of it intact for something special and that was what inspired to come up with this dish! The only thing I would do differently is serve the toasts with some creamy horseradish sauce.
1 loaf of Italian Bread
Beef Tenderloin (about 2.5 to 3 lbs.)
Salt & Pepper, to taste
Fresh Rosemary (about 3 Tablespoons, chopped)
Let the beef stand at room temperature for at least 30 minutes before grilling.
It’s important to have direct and indirect (top rack off the fire) heat zones when grilling this cut of meat. You want to sear the outside so that it has a nice crust without overcooking it. Heat your grill to medium-high. Rub the tenderloin with olive oil and season generously with salt and pepper.
Sear on all sides over the direct heat until the outside becomes caramelized, rotating with tongs for at least five minutes on each side.
Meanwhile, start the onions on the stove top over medium-high heat in oil for caramelizing. Don’t add the chopped rosemary until the onions are at least half way cooked. I like to add a bit after cooking for a fresh punch.
Transfer the beef to the area of indirect heat on the grill and continue to cook (with the lid closed), turning occasionally, until a thermometer inserted into the center registers 125 for medium-rare; about 20 to 30 minutes. (Your grilling time will vary depending on thickness of tenderloin.)
Remove beef from grill, and let stand for ten to 15 minutes before slicing.
I used my electric meat slicer, because it gives me the perfect, super thin slices that I’m looking for.
Slice the bread loaf into your individual pieces with a thickness you desire. I do mine about a half-inch. Drizzle with olive oil on one side and toast in the oven until crispy. Turn over and crisp the other side before topping with sliced beef. Next top with seasoned, caramelized onions and lastly the shredded mozzarella cheese.
Broil until cheese is browned and bubbly; but don’t over cook or the meat will not have that medium-rare taste and texture.