Fillet of Beef, Arugula, and Artichoke Crostini – a delicious recipe with beef, hearts, garlic, white-wine vinegar, olive oil, arugula. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 500F.
2
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.
3
on a meat thermometer for rare meat.
4
Transfer the fillet to a cutting board and let it cool.
5
The fillet may be roasted 1 day in advance and kept covered and chilled.
6
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.
7
The puree may be made 3 days in advance and kept covered and chilled.
8
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.
9
Top the crostini with the Parmesan curls.
4184
kcal
Calories
291
g
Fat
44
g
Carbs
344
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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 cup white-wine vinegar, and more.
Yes, Fillet of Beef, Arugula, and Artichoke Crostini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
