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1
Heat the oven to 400 degrees F.
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2
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper.
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3
Cook until the tomatoes have collapsed, about 30 minutes.
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4
Remove them from the oven and let them cool.
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5
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes.
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6
When cool enough to handle, squeeze the soft garlic onto a cutting board.
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7
Strip the needles from the rosemary, add them to the garlic, and chop them together.
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8
Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice.
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9
Season with salt and pepper and mix well.
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10
Set aside until ready to grill.
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11
Char the outside of the pepper under the broiler or over a gas flame.
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12
Put it into a bowl and cover it with plastic wrap.
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13
When cool enough to handle, peel, seed, and chop and put it into a blender.
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14
Add the mayonnaise and chili paste; process until smooth.
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15
Taste and adjust seasoning with salt and pepper; refrigerate until ready to use.
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16
(Can be made the day before.)
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17
Heat the grill.
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18
Remove the meat from the refrigerator about 1/2 hour before you are going to grill it.
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19
Brush it with some of the flavored olive oil and season it generously with salt and pepper.
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20
Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes.
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21
Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil.
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22
Cut the beef into thin slices.
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23
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast.
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24
Top it with a thin slice of the beef and spoon on some of the roasted tomatoes.
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25
Garnish with some arugula leaves and serve.
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26
*Cook's note: Have your butcher clean the fat and silver skin from the tenderloin and tie it.
