How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beef Tenderloin Bites on a Bed of Arugula?

You need 10 ingredients. The key ingredients include: 1 1/2 cups Italian bread crumbs, eyeball it, Handful flat-leaf parsley, chopped, 1/2 cup Parmigiano-Reggiano, a couple of handfuls, 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling, and more.

Is Beef Tenderloin Bites on a Bed of Arugula suitable as pasta & noodles?

Yes, Beef Tenderloin Bites on a Bed of Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Beef Tenderloin Bites on a Bed of Arugula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Bites on a Bed of Arugula Recipe

Name: Beef Tenderloin Bites on a Bed of Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Italian bread crumbs, eyeball it; Handful flat-leaf parsley, chopped; 1/2 cup Parmigiano-Reggiano, a couple of handfuls; 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling; 3 to 4 cloves garlic, finely chopped; 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces; Salt and pepper; 5 to 6 cups arugula, chopped; 1 lemon, juiced; Spicy Crab and Vermicelli, recipe follows

Beef Tenderloin Bites on a Bed of Arugula

Eats Now Editorial Team · 566 kcal · Pasta & Noodles

1
Preheat broiler to high.
2
Mix bread crumbs with parsley, cheese.
3
Warm the oil and garlic over low heat to infuse flavor, 5 minutes.
4
Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
5
Season the meat with salt and pepper.
6
Coat the meat in bread crumb mixture to coat evenly.
7
Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes.
8
Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli.
9
Give a squeeze of lemon juice over the beef and arugula.
10
1 pound vermicelli
11
Salt
12
2 tablespoons extra-virgin olive oil, 2 turns of the pan
13
1 tablespoon butter, cut into small bits
14
1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
15
2 cloves garlic, chopped
16
2 shallots, thinly sliced
17
1/2 pound shiitake mushrooms, stemmed and thinly sliced
18
1/4 cup dry sherry or Marsala
19
8 ounces, drained weight, lump crabmeat, shredded
20
1 (28-ounce) can crushed San Marzano tomatoes
21
1/4 cup half-and-half or cream, eyeball it
22
1 pound thin spaghetti
23
Shredded Romano or Parmigiano, your pick, optional
24
10 to 12 basil leaves, shredded
25
Place a large pot of water on to boil.
26
Add pasta and salt water.
27
Cook to al dente.
28
While water comes to a boil, heat a deep skillet over medium heat.
29
Add extra-virgin olive oil and butter.
30
To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more.
31
Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go.
32
Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes.
33
Stir in half-and-half or cream and reduce heat to lowest setting.
34
Drain pasta when cooked to al dente and toss with sauce and crab.
35
Top with cheese, if using, and basil.
36
Ease of preparation: easy

Beef Tenderloin Bites on a Bed of Arugula

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