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La Belle Cuisine - More Beef Recipes

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Fillet of Beef with Arugula, Cherry Tomatoes,
and Roasted Garlic Vinaigrette




"The West wasn't won on salad."
~ North Dakota Beef Council

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 Tomatoes Pear and Red Vine-Ripened
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Fillet of Beef with Arugula, Cherry Tomatoes,
and Roasted Garlic Vinaigrette

Gourmet September 1994

A trimmed 4- to 4 1/2-pound fillet of beef,
tied, at room temperature

For vinaigrette:
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil

6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

Preheat oven to 500 degrees F.
Pat fillet dry and season with salt and pepper. In an oiled roasting
pan roast fillet in middle of oven until a meat thermometer registers
130 degrees F. for medium-rare meat, 20 to 25 minutes, and let cool
to room temperature. Fillet may be roasted 2 days ahead and chilled,
wrapped well.

Make vinaigrette:
Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let
cool. 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. With motor running
add oil in a very thin stream and blend until emulsified. Vinaigrette may
be made 4 days ahead and chilled in a tightly sealed jar. Shake the
vinaigrette well or reblend before serving.
Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a
platter and serve with vinaigrette. Serves 12.

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