INGREDIENTS:½ cup garlic, minced
¼ cup dried rosemary
¼ cup salt
2 Tbsp. ground black pepper
24 beef tenderloin steaks (IMPS/NAMP 1189a)
Garlic Oil:
1 cup olive oil
¼ cup garlic, minced
48 slices Italian bread, ½-inch thick
144 arugula leaves (or spinach leaves)
3 cups tomato relish
Tomato Relish:
1 ½ lbs. plum tomatoes, seeded, diced
½ cup extra virgin olive oil
1 cup marinated dried tomatoes, drained, chopped
1 cup fresh basil, chopped
1 cup pitted ripe olives, sliced
1 tsp. salt
½ tsp. ground black pepper DIRECTIONS:In bowl, mix garlic, rosemary, salt and pepper until thoroughly blended. Season both sides of each steak with 2 tsp. garlic mixture. Place in utility pan. Cover and refrigerate.
To make garlic oil: In bowl, combine olive oil and minced garlic. Cover and reserve.
For each serving to order: Grill 1 steak to desired doneness. Slice thinly. Lightly brush 2 bread slices on both sides with garlic oil. Grill bread on both sides until golden. Plate bread slices; top each with 3 arugula or spinach leaves, half the steak slices and 1 Tbsp. tomato relish.
For tomato relish: In bowl, toss plum tomatoes, olive oil, marinated dried tomatoes, basil, olives, salt and pepper until thoroughly blended. Cover and refrigerate. Yields 4 cups. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CATTLEMEN’S BEEF BOARD AND NATIONAL CATTL
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