Fillet Of Beef Arugula And Artichoke Crostini Recipes

CARPACCIO ON CROSTINI WITH ARUGULA RECIPE

Carpaccio on Crostini with Arugula Recipe image

Provided by akselden

Number Of Ingredients 11

Ingredients

Crostini:
3 x 1/4 lb. (125 g) pieces of beef filet mignon
1/4 cup (50 ml) extra-virgin olive oil
1/4 cup (50 ml) lemon juice
1 bunch fresh arugula, washed and dried
18 to 24 crostini (recipe follows)
Salt and freshly ground black pepper
18 to 24 shavings of Parmigiano Reggiano
1 to 2 baguettes
Extra-virgin olive oil
1 to 2 garlic cloves, sliced in half

Steps:

1.Wrap each piece of beef in foil and chill in the freezer for 1to 2 hours, until about to freeze. 2. Whisk together the olive oil and lemon juice. Remove the beef from the freezer, unwrap, and slice paper-thin. Flatten the slices by pounding them between two pieces of waxed paper. Cut the slices into 1-1/2" pieces. 3. Tear the arugula leaves into pieces and place a piece on each crostini. Top with a piece of beef and drizzle on a Iirtle of the olive oil and lemon dressing. Sprinkle with salt and pepper and garnish with the Parmigiano Reggiano shavings. Crostini: 1. Slice the baguettes into 1/2" slices. 2. Set under pre-heated broiler and toast until lightly browned on both sides. If serving the same day, rub the bread slices with 1to 2 large garlic cloves, sliced in half lengthwise, then brush with 2 to 3 tbsp (25 to 45. ml) olive oil. If making in advance, let cool, then keep in an airtight container for up to two days. Rub with garlic and brush with olive oil before topping.

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

Ingredients

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.

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