Fillet Of Beef With Arugula, Cherry Tomatoes, And Roasted Garlic Vinaigrette
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
55
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500°F
2
Pat fillet dry and season with salt and pepper
3
In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F
4
For medium-rare meat, 20 to 25 minutes, and let cool to room temperature
5
Fillet may be roasted 2 days ahead and chilled, wrapped well
6
Preheat oven to 500°F
7
Pat fillet dry and season with salt and pepper
8
In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F
9
For medium-rare meat, 20 to 25 minutes, and let cool to room temperature
10
Fillet may be roasted 2 days ahead and chilled, wrapped well
11
Make vinaigrette: Cut top 1/4 inch off each head garlic and wrap heads together in foil
12
Roast garlic 40 to 45 minutes, or until very soft, and let cool
13
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
14
With motor running add oil in a very thin stream and blend until emulsified
15
Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar
16
Shake vinaigrette well or reblend before serving
17
Slice fillet thin
18
Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette
19
Cut top 1/4 inch off each head garlic and wrap heads together in foil
20
Roast garlic 40 to 45 minutes, or until very soft, and let cool
21
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
22
With motor running add oil in a very thin stream and blend until emulsified
23
Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar
24
Shake vinaigrette well or reblend before serving
25
Slice fillet thin
26
Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette