Beef Tenderloin Bites On A Bed Of Arugula Recipes

Steps:

• Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.
• Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.
• Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.
• Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.

Steps:

• Preheat oven as high as it goes, 500 degrees F.
• Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
• Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• Thinly slice meat against grain and serve with crusty bread and sauce.

Steps:

• Prepare beef:
• Preheat oven to 425°F.
• Stir together mustards, brown sugar, pepper, and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
• Prepare salad while beef is roasting:
• Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
• Make dressing and toss salad:
• Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
• Cut beef into thin slices.
• Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.