| 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 |
bn |
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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