Fillet Of Beef With Arugula Cherry Tomatoes And Roasted Garlic Vinaigrette Recipes

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ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

MARINATED CHERRY TOMATOES WITH ARUGULA



Marinated Cherry Tomatoes with Arugula image

Provided by Amy Thielen

Categories     side-dish

Time 55m

Yield 6 Servings

Number Of Ingredients 8

1 pint cherry tomatoes, halved
Salt and freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
6 ounces arugula, washed and dried
2 ounces shaved Parmesan

Steps:

  • Combine the cherry tomatoes in a medium bowl with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sugar, lemon juice, vinegar and 1 tablespoon of the olive oil. Marinate at room temperature for a minimum of 30 minutes and up to 3 hours.
  • If the marinated cherry tomatoes have released a lot of juice, pour a little off before adding the remaining 3 tablespoons olive oil.
  • Place the arugula in a salad bowl and season lightly with salt and pepper. Add the cherry tomato mixture and toss to combine. Top with the parmesan. Serve.

Nutrition Facts : Calories 143 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 252 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 2 grams

FILLET OF BEEF WITH ARUGULA, CHERRY TOMATOES, AND ROASTED GARLIC VINAIGRETTE



Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette image

Yield Serves 12

Number Of Ingredients 10

a trimmed 4- to 4 1/2-pound fillet of beef, tied, at room temperature
For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups 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

Steps:

  • Preheat oven to 500°F.
  • 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 130°F. 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 1/4 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 1/3 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.

GRILLED FILET STEAK AND ARUGULA



Grilled Filet Steak and Arugula image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
  • Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
  • When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
  • Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

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.

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