Best 2 Fillet Of Beef Arugula And Artichoke Crostini Recipes

Indulge in a culinary masterpiece with our exquisite Fillet of Beef with Arugula and Artichoke Crostini recipe. This dish combines the tender and flavorful fillet of beef with a zesty arugula salad and crispy artichoke crostini, creating a symphony of flavors that will tantalize your taste buds. Elevate your dining experience with our expert tips and step-by-step instructions, ensuring a perfectly cooked fillet of beef and a delightful accompaniment of arugula and artichoke crostini. Impress your dinner guests or treat yourself to a memorable meal with this exceptional recipe.

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BEEF TENDERLOIN CROSTINI

Beef Tenderloin Crostini image

Provided by Nancy Fuller

Categories appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 14

Ingredients

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

Steps:

For the beef tenderloin: Preheat the oven to 500 degrees F.
Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Choose the Right Cut of Beef: For this recipe, a tenderloin or strip steak is recommended. These cuts are known for their tenderness and flavor.
Cook the Beef to Your Desired Doneness: Use a meat thermometer to ensure that the beef is cooked to your liking. For medium-rare, cook to an internal temperature of 135°F (57°C).
Prepare the Crostini: Slice the baguette into thin rounds and brush them with olive oil. Toast them in the oven until golden brown and crispy.
Make the Arugula Salad: Combine the arugula, artichoke hearts, parmesan cheese, and lemon vinaigrette in a bowl. Toss to coat.
Assemble the Crostini: Top each crostini with a slice of beef, a spoonful of arugula salad, and a drizzle of balsamic glaze.

Conclusion:

This fillet of beef, arugula, and artichoke crostini recipe is a delightful appetizer or main course that is perfect for any occasion. The tender beef, flavorful arugula salad, and crispy crostini come together to create a dish that is both delicious and visually appealing. With just a few simple steps, you can create this elegant and satisfying dish that is sure to impress your guests.