Best Beef Tenderloin Bites On A Bed Of Arugula Recipes

Seared Beef and Oranges with Arugula image

Provided by Martha Stewart

Number Of Ingredients 9

1 pound beef tenderloin, trimmed of fat and sliced into four 1-inch-thick tournedos
Kosher salt and freshly ground black pepper
2 tablespoons low-sodium soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons rice vinegar
3 oranges, 2 peeled, pithed, and sliced into 6 rings, plus 1 for juicing
1/4 teaspoon extra-virgin olive oil
1 large bunch of arugula (about 1/2 pound), trimmed and rinsed

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.

Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad image

Yield Makes 2 servings

Number Of Ingredients 17

For beef
1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (1-lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil
For salad
1 small red onion (1/4 lb), thinly sliced
1/2 lb wax or green beans, cut diagonally into 2-inch pieces
4 oz baby arugula (4 cups)
For dressing
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 cup olive oil

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.

Fillet of Beef, Arugula, and Artichoke Crostini image

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.