Beef Tenderloin and Arugula Toasts

Smartpoints value per serving
Total Time
20 min
7 min
13 min
Elegant and surprisingly easy, tenderloin of beef is wonderful for entertaining.


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 baguette 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.


Arugula must be rinsed thoroughly to remove any sand. To do this, place the arugula in a large bowl of cold water, drain and repeat until no sand remains. 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.Here, it makes a delicious first impression when paired with peppery, aromatic arugula, capers, and freshly shaved Parmesan cheese.

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