| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
September 1 |
1 |
Servings |
INGREDIENTS
|
|
A trimmed, 4- to 4 |
|
|
1/2-pound |
|
|
fillet of beef |
|
|
tied at room |
|
|
temperature |
| 3 |
|
Heads garlic, unpeeled |
| 2 |
t |
Dijon mustard |
| 1/4 |
c |
Red-wine vinegar |
| 1/4 |
c |
Balsamic vinegar |
| 1 1/2 |
c |
Olive oil |
| 6 |
c |
Arugula, washed thoroughly |
|
|
and spun dry |
| 3 |
c |
Vine-ripened red cherry |
|
|
tomatoes halved |
| 3 |
c |
Vine-ripened yellow cherry |
|
|
tomatoes halved |
INSTRUCTIONS
Preheat oven to 500F. Pat fillet dry and season with salt and pepper.
In an oiled roasting pan roast fillet in middle of oven until a meat
thermometer registers 130F. for medium-rare meat, 20 to 25 minutes,
and let cool to room temperature. Fillet may be roasted 2 days ahead
and chilled, wrapped well. Make vinaigrette: Cut top 1/4 inch off
each head garlic and wrap heads together in foil. Roast garlic 40 to
45 minutes, or until very soft, and let cool. Squeeze roasted garlic
from each head (there should be about 1/3 cup) and in a blender or
food processor blend together with mustard, vinegars, and salt and
pepper to taste until smooth. With motor running add oil in a very
thin stream and blend until emulsified. Vinaigrette may be made 4 days
ahead and chilled in a tightly sealed jar. Shake vinaigrette well or
reblend before serving. Slice fillet thin. Arrange fillet, arugula,
and tomatoes decoratively on a platter and serve with vinaigrette.
Serves 12. Gourmet September 1994 Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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