Marinated Sliced Beef With Arugula

1. 1

   Heat a heavy skillet over high heat.

2. 2

   Coat the tenderloin with olive oil.

3. 3

   Sear on all sides until crusty and brown.

4. 4

   Cook until the meat is rare or registers 120 degrees in the center.

5. 5

   Remove pan from heat; the temperature of the meat will rise slightly as it stands.

6. 6

   Cool completely.

7. 7

   Wrap tightly and chill 2 hours or overnight.

8. 8

   After chilling, cut meat into thin slices and arrange in a shallow serving dish.

9. 9

   In a small bowl, whisk the remaining olive oil, lemon juice, herbs, capers and garlic.

10. 10

    Drizzle mixture over meat; season lightly with salt and pepper.

11. 11

    Cover and marinate 30 minutes; refrigerate if marinating for longer.

12. 12

    To serve, gently mix meat with dressing.

13. 13

    Top each crostini with a piece of arugula and 1 or 2 slices of meat.

14. 14

    Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.