Marinated Sliced Beef With Arugula |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Let's just face it. I like arugula. I never had it before last year and am now addicted. It is also called rocket ...would you believe? Anyway this recipe is an appetizer that is delicious served on crostini and maybe add sun-dried tomatoes or olives. Times do not include letting meat rest after cooking 2 hours or overnight. Ingredients:
1 lb beef tenderloin |
1/3 cup extra virgin olive oil |
2 tablespoons fresh lemon juice (1 lemon) |
1 tablespoon fresh parsley, minced |
1 tablespoon fresh basil, minced |
1 tablespoon fresh oregano, minced |
1 tablespoon capers |
1 garlic clove, minced |
salt & freshly ground black pepper |
20 crostini |
1 bunch arugula |
Directions:
1. Heat a heavy skillet over high heat. Coat the tenderloin with olive oil. Sear on all sides until crusty and brown. Cook until the meat is rare or registers 120 degrees in the center. Remove pan from heat; the temperature of the meat will rise slightly as it stands. Cool completely. Wrap tightly and chill 2 hours or overnight.
2. After chilling, cut meat into thin slices and arrange in a shallow serving dish.
3. In a small bowl, whisk the remaining olive oil, lemon juice, herbs, capers and garlic. Drizzle mixture over meat; season lightly with salt and pepper. Cover and marinate 30 minutes; refrigerate if marinating for longer.
4. To serve, gently mix meat with dressing. Top each crostini with a piece of arugula and 1 or 2 slices of meat. Season with salt and pepper, if desired.
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