Beef Tenderloin Bites On A Bed Of Arugula Recipes

Steps:

• Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.
• Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.
• Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.
• Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.

Steps:

• Prepare beef:
• Preheat oven to 425°F.
• Stir together mustards, brown sugar, pepper, and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
• Prepare salad while beef is roasting:
• Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
• Make dressing and toss salad:
• Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
• Cut beef into thin slices.
• Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.

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.

Steps:

• Preheat broiler to high.
• Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
• Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli. Give a squeeze of lemon juice over the beef and arugula.
• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.