Beef Tenderloin Grill Stick with Roasted Garlic and Curry Mayo

1. Bring beef tenderloin to room temperature and season with salt and pepper. Preheat oven to 350 F.
2. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Place seasoned beef tenderloin into hot pan and sear both sides until well browned. Place seared beef tenderloin into oven for 5 to 7 minutes or until cooked to desired doneness at 120 F for rare and 125 F for medium-rare. Remove tenderloin from oven and let rest at least 10 minutes.
3. Prepare roasted garlic: In medium saucepan, heat 1 cup olive oil until hot. Add 20 whole peeled fresh garlic cloves to oil. Bring to a rolling simmer over medium-high heat. Simmer garlic cloves for about 1 minute; reduce heat to low. Let garlic simmer on low heat until garlic cloves are golden brown and soft. Stir gently with metal spoon to prevent sticking. If garlic is browning too quickly, turn heat down. When done, remove garlic cloves from oil and drain; reserve garlic oil for another use, such as roasting vegetables or a vinaigrette.
4. Prepare curry mayo: In small bowl, stir mayonnaise and curry paste together until evenly combined.
5. Assemble garnish: In small bowl, combine zested lime strips and micro greens. Gently toss to combine.
6. To assemble, slice beef tenderloin into ¼-inch slices; cut each slice in half, squaring sides to match. Thread beef onto grill sticks. Add a clove of roasted garlic onto end of each stick. Place dollop of curry mayo onto each piece of beef tenderloin. Garnish with micro greens and lime zest salad.

Photo courtesy of True Aussie Beef & Lamb