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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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