| 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.
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