Fillet Of Beef, Arugula, And Artichoke Crostini

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Italian	June 1993	1	Servings

INGREDIENTS

		A, 2 1/2-pound
		trimmed fillet of
		beef tied
		Two, 6-ounce jars
		marinated artichoke
		hearts rinsed and
		drained
1		Garlic clove
1/4	c	White-wine vinegar
1/2	c	Olive oil
		Thirty-six, 1/2-inch-thick
		diagonal slices of
		Italian bread
		about 2
		longloaves
		toasted lightly
2		Arugula, coarse stems
		discarded and the
		leaves washedwell
		spun dry and cut
		into shreds about
		4 cups
36		Parmesan curls formed with a
		vegetable
		peeler

INSTRUCTIONS

Preheat the oven to 500F. 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 125F. 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 puree the artichoke hearts and the garlic with the
vinegar, the oil, and salt and pepper to taste and transfer the puree
to a bowl. The puree may be made 3 days in advance and kept covered
and chilled.  Spread each slice of toast with some of the artichoke
puree, top the  puree 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.  Gourmet June 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The church is prayer-conditioned.”