Beef Tenderloin and Arugula Toasts
- Total Time
Elegant and surprisingly easy, tenderloin of beef is wonderful for entertaining.
uncooked trimmed beef tenderloin1 pound(s), trimmed of all visible fat
olive oil1 tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
French baguette bread1 loaf/loaves, medium, use 20-inch baguette
capers1 Tbsp, drained and coarsely chopped
parmesan cheese2 oz, shaved (1/2 cup)
fresh lemon juice2 Tbsp
- 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.