Tenderloin Steaks With Arugula Rocket Cornichon Relish Recipes

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BEEF TENDERLOIN BITES ON A BED OF ARUGULA



Beef Tenderloin Bites on a Bed of Arugula image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 26

1 1/2 cups Italian bread crumbs, eyeball it
Handful flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, a couple of handfuls
1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
3 to 4 cloves garlic, finely chopped
4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
Salt and pepper
Salt and pepper
5 to 6 cups arugula, chopped
1 lemon, juiced
Spicy Crab and Vermicelli, recipe follows
1 pound vermicelli
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small bits
1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
2 cloves garlic, chopped
2 shallots, thinly sliced
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry sherry or Marsala
8 ounces, drained weight, lump crabmeat, shredded
1 (28-ounce) can crushed San Marzano tomatoes
1/4 cup half-and-half or cream, eyeball it
1 pound thin spaghetti
Shredded Romano or Parmigiano, your pick, optional
10 to 12 basil leaves, shredded

Steps:

  • Preheat broiler to high.
  • Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
  • Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli. Give a squeeze of lemon juice over the beef and arugula.
  • Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
  • While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
  • Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

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