Beef tenderloin toast

David Rocco cooks thinly sliced beef tenderloin in wine and garlic then serves it on slices of toasted crusty bread with rocket and parmesan
By David Rocco
Beef tenderloin toast
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 50 ml olive oil
  • 2 garlic cloves
  • 1 kg thinly sliced beef tenderloin, pounded
  • 50 ml white wine
  • small bunch rocket
  • shavings parmigiano reggiano, as much as you need
  • 8 slices country bread, toasted


1. In a saucepan heat up ½ the olive oil. Add garlic and cook for a minute to flavour up the olive oil. Rip the beef tenderloin into the pan. Add a pinch of salt and the wine. Cook until partially cooked.

2. In a salad bowl, add rocket, a pinch of salt and the remaining olive oil. Mix well.

3. Top bread slices with rocket, parmigiano and beef.

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