Beef tenderloin and arugula toasts
Uncooked trimmed beef tenderloin
1 pound(s), trimmed of all visible fat
¼ tsp, freshly ground
1 loaf/loaves, medium, use 20-inch baguette
1 Tbsp, drained and coarsely chopped
2 oz, shaved (1⁄2 cup)
Fresh lemon juice
- Heat a large nonstick skillet over medium-high heat. Rub the tenderloins with the oil, salt, and pepper. Place in the skillet and cook until browned, about 5 minutes on each side. Transfer to a cutting board. Let stand 5 minutes, then thinly slice across the grain.
- Meanwhile, cut the baguette diagonally into 24 slices. Arrange in a single layer on a large baking sheet. Bake until just beginning to brown, about 8 minutes. Let the toasts cool slightly.
- Place the arugula on the toasts, then top with the beef slices, capers, and cheese. Sprinkle with the lemon juice. Yields 12 servings.