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1
Preheat the oven to 400 degrees F.
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2
Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape.
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3
Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot.
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4
Drizzle in a 2-count of oil.
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5
Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned.
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6
Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes.
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7
Remove the beef to a platter and let it rest 10 minutes.
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8
Turn the oven to broil.
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9
Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil.
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10
Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes.
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11
Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper.
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12
Add the arugula and toss.
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13
To serve, remove the strings from the tenderloin and cut it into slices.
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14
Arrange the slices on a serving plate, shingling them.
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15
Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top.
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16
Serve hot.
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17
Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.
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18
Yield: 4 servings
