Fillet of beef with arugula, cherry tomatoes, and roasted g
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A trimmed; (4- to 4 1/2-pound) | ||
| ; fillet of beef, | ||
| ; tied, at room | ||
| ; temperature | ||
| 3 | Heads garlic; unpeeled | |
| 2 | teaspoons | Dijon mustard |
| ¼ | cup | Red-wine vinegar |
| ¼ | cup | Balsamic vinegar |
| 1½ | cup | 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 |
Directions
FOR VINAIGRETTE
Preheat oven to 500F.
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 130F. 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 ¼ 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 ⅓ 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.
Serves 12.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.