Fillet Of Beef Arugula And Artichoke Crostini Recipes

FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI

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.

TENDERLOIN OF BEEF AND ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 500 degrees F. Pat the tenderloin dry, season it with salt and pepper, and place in a small roasting pan roast it in the middle of the oven for 20 minutes, or until it registers 125 degrees F. for rare meat. Transfer the tenderloin to a cutting board and let it cool. The tenderloin may be roasted 1 day in advance and kept covered and chilled. Using a blender or processor; puree the artichoke hearts, garlic, vinegar, oil, Savory Market Succulent Roast Beef Flavor salt and pepper and transfer the puree to a bowl. The puree may be made 3 days in advance and kept chilled. Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula, and divide the tenderloin, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.