Beef tenderloin and arugula toasts

Total Time
20 min
7 min
13 min
Elegant and surprisingly easy, tenderloin of beef is wonderful for entertaining and these savory tenderloin-topped toasts are a delicious appetizer to share. Arugula must be rinsed thoroughly to remove any sand. Simply swish the arugula leaves around in a large bowl of cold water so sediment drops to the bottom. Drain and repeat until the water remains clear. Dry the arugula between several layers of paper towels. Don’t be tempted to use a salad spinner—it will bruise the delicate leaves. To get Parmesan cheese shavings, run a vegetable peeler firmly across a small wedge of cheese. This recipe is a delicious first impression.


Uncooked trimmed beef tenderloin

1 pound(s), trimmed of all visible fat

Olive oil

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

French bread

1 loaf/loaves, medium, use 20-inch baguette


1 cup(s)


1 Tbsp, drained and coarsely chopped

Parmesan cheese

2 oz, shaved (1⁄2 cup)

Fresh lemon juice

2 Tbsp


  1. 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.
  2. 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.
  3. Place the arugula on the toasts, then top with the beef slices, capers, and cheese. Sprinkle with the lemon juice. Yields 12 servings.