Fillet Of Beef Arugula And Artichoke Crostini Recipes

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FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI



Fillet of Beef, Arugula, and Artichoke Crostini image

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

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

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



Tenderloin of Beef and Artichoke Crostini image

This appetizer is a crowd pleaser every time. Make sure you grab a couple of these for yourself before your guests make them disappear.

Provided by Allrecipes Member

Time 50m

Yield 36

Number Of Ingredients 9

2 ½ pounds trimmed tenderloin of beef, tied
2 (6 ounce) jars marinated artichoke hearts, rinsed and drained
1 garlic clove
½ teaspoon Savory Market™ Succulent Roast Beef Flavor
¼ cup white wine vinegar
½ cup olive oil
36 small slice (3-1/4" x 2-1/2" x 1/2")s 1/2-inch-thick diagonal slices of Italian bread, toasted lightly
2 bunches arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds
36 strip (blank)s Parmesan curls formed with a vegetable peeler

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.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 6.8 g, Cholesterol 21.3 mg, Fat 9.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 202.5 mg, Sugar 0.4 g

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