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3. Make a lengthwise slit about halfway through the tail end of the tenderloin about 4 inches from the end, right where the meat tapers. Tie the wide end (butt end) with kitchen twine to make a neat, cylindrical shape. Fold in the tail end and tie it in place so that the tenderloin is uniformly shaped from end to end, to help it cook evenly.

4. To make a hole down the center of the tenderloin that you can stuff, position a sharpening steel at the thicker end of the tenderloin and push it through until its tip comes out the other side. Remove the steel. Insert a long, thin-bladed knife into the hole made by the steel several times, making short slits to enlarge the hole.

5. Stand the tenderloin on end and spoon the morel mixture into the hole, packing it down with the steel or the handle of a wooden spoon. When you’ve used about half of the stuffing, turn the tenderloin over and fill it from the other side.

6. Put the beef on a sheet of plastic wrap and rub the exterior with the remaining 2 tablespoons olive oil. Sprinkle with the rosemary rub and roll it around until coated. Wrap in the plastic and set aside for 10 minutes.

7. Brush the grill grate and coat it with oil. Put the tenderloin on the grill, cover, and cook until browned on 4 sides, 6 to 7 minutes per side. Check the temperature with an instant-read thermometer inserted into the thicker end; it should register 125°F for medium-rare. If your grill has an external temperature gauge, it should stay at around 400°F.

8. Transfer the beef to a carving board; let rest for 5 minutes. Slice into ½-inch-thick slices and serve.

Antipasto Grigliata Gigantesco

A grilled antipasto can be the precursor to an elaborate meal or a meal in itself. We have made a selection of grilled vegetables that could fit either scenario, but if you want to make it heartier you can add or substitute several grilled seafood dishes. Tackling all of this at once would require a detailed game plan and a level of oversight that would take all of the fun out of the activity, so we suggest you take your time. Any of these items can be grilled in advanced and served at room temperature.

TIMING

Prep: About 1 hour

Grill: 5 to 45 minutes per recipe

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled spatula

GETTING CREATIVE

* * *

• Replace any of these recipes with another Mediterranean-style recipe in this book, such as Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes (page 121), Grilled Stuffed Sardines (page 181), Roasted Onions with Gorgonzola Crumble (page 302), or Grilled Ratatouille (page 262).

• Substitute an appropriate seasonal vegetable if the vegetable called for is out of season.

TIP

• If you have fewer people to serve, prepare fewer recipes.

SHORTCUT

• Replace one or more of the recipes with fresh salads, cured sausages, or sliced cheeses.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 12 TO 15 SERVINGS)

Grilled Garlichokes (page 299)

Summer Squash Vinaigrette (page 266)

Grilled Tomatoes with Basil Butter (page 263)

Grilled Asparagus Wrapped in Prosciutto (page 299)

Marinated Fire-Roasted Peppers (page 276)

Grilled Caramelized Vidalia Onions (page 303)

Barbecued Balsamic Pears (page 312)

Grilled Polenta with Mediterranean Vegetable Compote (page 279)

1 loaf sourdough bread, sliced

1 cup of the best extra-virgin olive oil you can afford

1 small wedge (at least 4 ounces) well-aged (at least 1 year) Parmigiano-Reggiano cheese

DIRECTIONS

1. Prepare each of the recipes at any time, and serve at any temperature, from right off the grill to room temperature.

2. Just before serving, brush the bread slices with a thin film of olive oil and brown over direct high heat, about 20 seconds per side.

3. Arrange the antipasto recipes on a large platter and serve the toasted bread, olive oil,