Fillet Of Beef With Arugula, Cherry Tomatoes, And Roasted Garlic Vinaigrette
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees
2
Pat the 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 degrees
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
To make vinaigrette: Cut top 1/4-inch off each head garlic and wrap heads together in foil
7
Roast garlic in a preheated 350 degree F oven for 40 to 45 minutes, or until very soft, and let cool
8
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
9
With motor running add oil in a very thin stream and blend until emulsified
10
Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar
11
Shake vinaigrette well before serving
12
Slice fillet thin
13
Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette