Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette

1. 1

   Preheat oven to 500F.

2. 2

   Pat fillet dry and season with salt and pepper.

3. 3

   In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130F.

4. 4

   for medium-rare meat, 20 to 25 minutes, and let cool to room temperature.

5. 5

   Fillet may be roasted 2 days ahead and chilled, wrapped well.

6. 6

   Cut top 1/4 inch off each head garlic and wrap heads together in foil.

7. 7

   Roast garlic 40 to 45 minutes, or until very soft, and let cool.

8. 8

   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.

9. 9

   With motor running add oil in a very thin stream and blend until emulsified.

10. 10

    Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar.

11. 11

    Shake vinaigrette well or reblend before serving.

12. 12

    Slice fillet thin.

13. 13

    Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

* Per serving · 4 servings · Values may vary.