FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
2-1/2 pound trimmed fillet of beef, tied
two 6-ounce jars marinated artichoke hearts, rinsed and drained
1 garlic clove
1/4 cup white wine vinegar
1/2 cup olive oil
thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long
loaves), toasted lightly
2 bunches of arugula, coarse stems discarded and the leaves washed
well, spun dry, and cut into shreds (about 4 cups)
36 Parmesan curls formed with a vegetable peeler
Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
Makes 36 crostini.