Fillet of Beef, Arugula, and Artichoke Crostini

1. 1

   Preheat the oven to 500F.

2. 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. 3

   on a meat thermometer for rare meat.

4. 4

   Transfer the fillet to a cutting board and let it cool.

5. 5

   The fillet may be roasted 1 day in advance and kept covered and chilled.

6. 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. 7

   The puree may be made 3 days in advance and kept covered and chilled.

8. 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. 9

   Top the crostini with the Parmesan curls.

* Per serving · 4 servings · Values may vary.