INGREDIENTS

INSTRUCTIONS

In a heavy flameproof roasting pan heat the vegetable oil over
moderately high heat until it is hot but not smoking and in it brown
the beef, patted dry and seasoned with salt and pepper, turning it
every 2 minutes, for 10 minutes. Roast the beef in the middle of a
preheated 475F. oven for 12 to 15 minutes, or until a meat  thermometer
registers 130F. for medium-rare meat, and let it cool to  room
temperature. The beef may be roasted 2 days in advance and kept
wrapped and chilled. Slice the beef thin.  Brush both sides of each
bread slice lightly with some of the olive  oil and on baking sheets
toast the slices on both sides under a  preheated broiler about 3
inches from the heat until they are golden.  Rub one side of each
crouton with the garlic, spread it with about 1  teaspoon of the sauce,
and top the croutons with the beef. Season the  beef with salt and
pepper, drizzle it with the remaining sauce, and  arrange the croutons
on a platter garnished with the tarragon sprigs.  Serves 12.  Gourmet
December 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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