Fillet Of Beef Arugula And Artichoke Crostini Recipes

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BEEF TENDERLOIN CROSTINI

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14



Beef Tenderloin Crostini image

Steps:

  • For the beef tenderloin: Preheat the oven to 500 degrees F.
  • Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
  • Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
  • For the crostini: Turn down the oven temperature to 400 degrees F.
  • Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
  • For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
  • To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI

Categories     Beef     Leafy Green     Vegetable     Appetizer     Roast     Meat     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 crostini

Number Of Ingredients 8



Fillet of Beef, Arugula, and Artichoke Crostini image

Steps:

  • Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
  • In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
  • Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.

a 2 1/2-pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white-wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler

FILLET OF BEEF WITH ARUGULA, CHERRY TOMATOES, AND ROASTED GARLIC VINAIGRETTE

Yield Serves 12

Number Of Ingredients 10



Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette image

Steps:

  • Preheat oven to 500°F.
  • Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F. for medium-rare meat, 20 to 25 minutes, and let cool to room temperature. Fillet may be roasted 2 days ahead and chilled, wrapped well.
  • Make vinaigrette:
  • Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let cool. Squeeze roasted garlic from each head (there should be about 1/3 cup) and in a blender or food processor blend together with mustard, vinegars, and salt and pepper to taste until smooth. With motor running add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or reblend before serving.
  • Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

a trimmed 4- to 4 1/2-pound fillet of beef, tied, at room temperature
For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil
6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

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